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Cook the Book: Bay-Scented Chicken with Figs
[Photograph: Caroline Russock]
Although this Bay-Scented Chicken with Figs from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was made in my New York kitchen, the ingredients had California written all over them. If I was living in Southern California I would have access to ripe figs and fresh bay leaves, but since it's not quite season yet on the East Coast, their dried counterparts had to make do.
But even with dried figs and bay leaves, this recipe was a winner. The chicken is browned and then left to simmer with softly cooked onions, white wine, chicken stock, figs, prunes, olives, bay leaves, thyme, and just the slightest hint of cumin. It's one of those incredible sweet-savory dishes that gets the balance just right—not too heavy on either flavor, just an intriguing combination that doesn't look quite right on paper but works like magic on the plate.
The figs and prunes soften and break down slightly while cooking, giving the sauce a beautifully rich fruity quality. And of course, this is a recipe that's just as much about the sauce as it is the chicken, so make sure to have plenty of rice or crusty bread around for soaking and sopping.
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Bay-Scented Chicken with Figs
- serves 4 -
Adapted from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian.
Ingredients
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 chicken legs or 1 chicken (about 3 1/2 pounds) cut into quarters
2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 cups chicken broth
6 fresh figs or 8 dried figs, cut into quarters
8 pitted prunes, cut into quarters, optional
1/2 cup drained green olives, pitted and halved, or 1/4 cup drained and rinsed capers, optional
5 fresh bay leaves, or 2 dried bay leaves
2 sprigs fresh thyme (tied together with kitchen twine) or 1/2 teaspoon dried thyme
Procedure
1. Sprinkle 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper evenly over the chicken pieces. In a large sauté pan, heat the oil over medium-high heat. Add the chicken pieces skin-side down and cook until the skin is deeply browned, about 3 to 5 minutes. Turn over each piece and brown the other side for about 2 minutes more. Remove the chicken to a platter.
2. Reduce the heat to medium. Add the onion and cook, scraping the bottom of the pan and stirring occasionally until softened, about 5 minutes. Add the garlic and cumin and cook, stirring, for 1 minute. Stir in the flour and cook, stirring, for 2 minutes. Whisk in the wine and cook, stirring, until the mixture is smooth, about 2 minutes. Slowly whisk in the chicken broth and cook, stirring, until smooth. Add the figs, the prunes, and/or olives, if using either or both, the bay leaves, thyme, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and stir to combine. Add the chicken pieces and any juices in a single layer.
3. Bring the sauce to a boil, cover the pan, reduce the heat, and simmer until the chicken is tender and no longer pink inside, 40 to 45 minutes.
4. To serve: Remove the chicken from the pan. Remove the bay leaves and thyme sprigs from the sauce with tongs and discard. Stir the sauce well, and press down a bit on some of the figs and prunes to release some of their flavors into the sauce. Pour the sauce onto a shallow platter and place the chicken on top. Spoon some of the sauce over the chicken and serve immediately.
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Sue Lowden, the likely Republican nominee against Harry Reid, is doubling down on her widely ridiculed proposal that people should haggle and barter with doctors to bring down prices.
Appearing yesterday on Nevada Newsmakers, Lowden said:
I’m telling you that this works. You know, before we all started having health care, in the olden days our grandparents, they would bring a chicken to the doctor, they would say I’ll paint your house. I mean, that’s the old days of what people would do to get health care with your doctors. Doctors are very sympathetic people. I’m not backing down from that system.
That's right. “Bring a chicken to the doctor.” Seriously. We're not making this up. Watch for yourself:
Clearly, Lowden's absurd statement is going to bite her over and over again during the course the campaign — it's a huge gift to Harry Reid. Really, the only question Lowden's statement raises is this: how would you mock her health care plan?
Some ideas that I've heard tossed around by others who are far wittier than me:
- You know, I bet most modern doctors would prefer a KFC meal to a live chicken. Market efficiencies are not such that killing your own chicken really makes sense anymore.
- It seems not to have occurred to her that people brought chickens and offered to paint houses in the olden days because EVEN IN THE OLDEN DAYS, PEOPLE COULDN'T AFFORD THEIR DAMN HEALTH CARE.
- It'll never work … some asshole will try to game the situation — bring a snake and say, “but it tastes like chicken.”
- “I'm telling you that this works. As an employer, having your employees barter a chicken beats paying for health care. I'm serious about this. Doctors like chickens.”
- Question: Do turkeys count?
- Oh, well, in the olden days, yeah. That's a great health care plan, then! You give me a chicken, and I'll put leeches on your face. Deal?
- I've been picturing granny after her broken hip operation. Should she decide to give up food or climb a ladder and paint?
- Now mentally picturing an image of an old, sick person in a hospital bed with a doctor standing in the doorway holding a chicken by the feet. Doctor says: Give me that chicken, or I'll expect you at the house by 7:00 a.m. I'll be nice and provide the paint and brushes.
- Plus no chicken means no eggs. And no eggs means no capital gains taxes. Tax deduction!
Please join the fun — add your ideas in the comments!