Chicken With Figs Pollo Con Higos Recipes

CHICKEN WITH FIGS (POLLO CON HIGOS)

Steps:

• Pour enough boiling water over the figs in a heatproof bowl to cover them completely.
• Add 1 tbs. sugar to figs.
• Let stand until the figs are softened, about 20 minutes, depending on your figs. (You don't need to do this if you are using fresh figs.).
• Cut off the skin from the slab bacon, then cut the bacon into ½ inch slices. (To remove the skin from the bacon, start by using a paring knife to separate the skin from the fat at one corner, then lift the skin up as you continue cutting, making it easier to see what you're doing.).
• Cut the slices crosswise into ½ inch strips.
• Toss the bacon pieces into a large cold skillet and put the pan over medium heat.
• Cook the bacon, stirring it once or twice, until it starts to give up its fat.
• Cook, stirring often, until it is well browned, about 10 minutes.
• Scoop the bacon onto paper towels with a slotted spoon and set aside, then pour off almost all the fat from the pan reserving about 1 tbs. of fat.
• Add the celery, onion, carrot, and thyme to reserved fat and cook, still over medium heat, until lightly browned, about 10 minutes.
• Sprinkle the flour over the vegetables and stir everything together until the flour coats the vegetables and picks up all the fat.
• Adjust the heat to low and keep stirring until there are no traces of raw white flour sticking to the vegetables, which would give an unpleasant taste to the finished sauce.
• Stir in the tomato paste and cook for a minute or two.
• Take the pan off the heat and pour in the cognac. Return the pan to the heat and boil until the cognac is almost evaporated.
• Stand back from the pan once you add the cognac; there is a chance it could burst into flames.
• Pour the broth into the pan, stirring to dissolve the flour.
• Toss in the bay leaves and cloves and bring to a boil.
• Adjust the heat so the sauce is at a gentle boil and cook, stirring occasionally, until the sauce is lightly thickened, about 30 minutes.
• Season the chicken generously with salt and pepper.
• Pour enough vegetable oil into a large deep skillet to lightly coat the bottom.
• Heat over medium-high heat until the oil is rippling.
• Add as many pieces of chicken skin side down to the pan as will fit without crowding.
• Cook, turning once, until dark golden brown on both sides, about 10 minutes. The chicken doesn't have to be cooked through; it will finish cooking in the sauce.
• Transfer the browned pieces to a large paellera or Dutch oven and brown the rest of the chicken, in batches if necessary.
• Skim off any foam or fat that rises to the surface of the sauce as it cooks.
• Strain the sauce, discard the vegetables and add sauce to the browned chicken.
• Drain the figs and discard the liquid.
• Scatter the bacon and figs over the chicken, breaking up some of the figs as you go to help the sauce thicken.
• Bring the sauce to a boil, cover the paellera and cook until the chicken is tender and the figs are very soft and have started to dissolve into the sauce, 45 minutes to 1 hour.
• Serve with yellow rice.
• * If your stovetop is occupied, you can finish cooking this dish in an oven preheated to 350°F It will take about the same amount of time as the stovetop version. Handle the wide, heavy pan carefully when moving it into and out of the oven.
• * If using fresh figs, wash them gently and cut them into quarters before adding. Otherwise, proceed as above.

CORDORNICES CON HIGOS (QUAIL WITH FIGS)

Steps:

• Preheat the oven to 465 degrees.
• Rinse and clean the quail and pat dry. Rub them with salt and pepper and tie in shape with string. Grease a casserole with butter. Place the quail, bunch of herbs, bay leaf and onions in the casserole. Sprinkle the quail with flour. Cook them in the preheated oven for about 10 minutes until the flour has browned. Turn them over and add the figs. Pour on the white wine and then stir in the chocolate. Reduce the oven temperature to 350 degrees and continue cooking for another 10 minutes. Serve in the casserole.

PROSCIUTTO-WRAPPED CHICKEN WITH FIGS AND GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined.
• Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down.
• Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving.

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Steps:

• In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
• Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
• Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.