In article
>,
Cindy Fuller > wrote:

> SO got some figs on sale at Whole Paycheck the other night, along with
> some chicken. "Now what do I do with them?" I found the fig article
> from this month's Cooking Light and he produced a variation of the
> recipe for chicken and figs. MMMM! Figgy goodness--and leftovers for
> lunch.

Actually, I looked at several recipes that were variations on the
classic fig and balsamic reduction theme.

What I settled on was:

Shallots sauteed in butter and olive oil, removed from pan. Coated
chicken thighs in seasoned flour, sauted in same pan. Deglazed pan with
red wine and water. Shallots and chicken back in pan. Added herbs, a
bit of honey. Covered and cooked until chicken almost done. Reduced
some balsamic by 50%, added to pan, along with chopped figs. Cooked a
bit longer. Removed from heat, sprinkled with some fresh herbs, served
with roasted potatoes and steamed broccoli. Very tasty.

--
Julian Vrieslander