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Roasted Chicken with Figs, Fennel & Onion




Roasted Chicken with Figs, Fennel & Onion

Adapted from Florence Fabricant & Judy Rogers


One 2¾ pound chicken

4 thyme sprigs

4 small garlic cloves, lightly crushed and peeled

2 teaspoons fine sea salt

freshly ground pepper


4 medium yellow onions, peeled & quartered, keep intact

2 medium fennel bulbs, cut into about the same size as the onions

3 tablespoons olive oil

8 fresh green or black figs, halved


½ cup dry white wine

½ cup chicken stock, approximately

1 tablespoon honey

2 tablespoons verjus


Gently loosen the skin from the chicken breasts and thighs. Stuff the thyme and garlic under the skin and spread in an even layer. Sprinkle the salt all over the chicken and season with pepper. Cover and refrigerate for at least 24 hours.


Heat oven to 500°F.

In a bowl toss the onions and the fennel with the olive oil. Preheat a large cast-iron skillet in the oven for 5 minutes. Put the chicken in the skillet, breast side up, with the onions and the fennel and roast for 20 minutes.


Turn the oven heat down to 350°F. Turn the chicken breast side down and roast for about 15 minutes longer, or until the juices run clear when a thigh is pierced. Remove the chicken, onions and fennel from the pan and transfer the chicken to a board and let rest for 10 minutes; carve. Place the pan over medium-high heat, add the white wine, figs, chicken stock honey and verjus. Bring contents to a simmer. Scrape all of the roasted bits into the sauce and cook a few minutes until sauce starts to get syrupy. Check the seasoning of the sauce.


Plate the chicken dividing the ingredients so each plate gets a chicken, fennel and onion drizzle fig sauce over chicken.



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