Fig & Rosemary Chicken with Duck Fat
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Fig & Rosemary Chicken with Duck Fat

Recipe by ElmarieCourse: Dinner, Savoury



Almost like a confit duck, but instead a confit chicken with the delicious richness of the figs. Figs are representative of Easter time as this is the time of year when they are in season.

Ingredients

  • 1⁄2 cup duck fat

  • 4 cloves garlic, minced

  • 6 sprigs of fresh rosemary, stems

  • removed, minced

  • 4 teaspoons salt

  • 2 teaspoons freshly ground

  • black pepper

  • 1 whole garlic head, halved 2 red onions, quartered

  • 8 pieces chicken

  • 1⁄2 cup balsamic glaze

  • 1⁄2 cup red wine

  • 1⁄2 cup fig jam

  • 8 fresh figs, halved

Directions

  • Preheat the oven to 180°C.
  • In a small bowl, mix the duck fat with 2 of the garlic cloves, half the rosemary, half the salt and half the pepper. Place the garlic head halves, onions and chicken into an ovenproof dish, then rub the duck fat over the chicken pieces. Put in the oven and roast for 30 minutes.
  • In the meantime, whisk together the balsamic glaze, red wine, fig jam, the remainder of the garlic cloves, rosemary, salt and pepper. Remove the chicken from the oven, pour off the duck fat, then pour the balsamic red wine sauce over the chicken. Place the dish back in the oven and roast for 30 minutes. Add the figs and roast for another 15 minutes until golden brown and sticky.

Notes

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