Chicken with Fresh Figs and Walnuts

December 9, 2011

Ingredients

Step 1
Follow the recipe on page 88 for Chicken with Chestnuts until the sauce has reduced and become caramelized. At this point, add 1/2 cup walnut halves and 4 to 8 fresh figs (4 black ones or 8 little green ones), peeled or simply washed, and cut in half. Cook them for 2 to 5 minutes, turning them over once. Take care that the figs do not fall apart. Put the chicken pieces back into the sauce under the figs, and cook a few minutes more to heat through and to absorb the honey flavors.
Step 2
Another appealing way with the figs is to slash their stalk ends, making a cross. Sprinkle inside with a little lemon juice and a little superfine sugar, and put them under the broiler for a few minutes to barely caramelize. Then serve them as a garnish on top of the chicken pieces.

Arabesque

Turn humble onions into this thrifty yet luxe pasta dinner.

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Put that half-full tub to use with recipes that go beyond the Italian American classics.

Like Sri Lankan cashew curry and vegan stuffed shells.

Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.

Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.