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🍽️ Oven Roasted Chicken with Port Wine and Figs

612 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg free-range chicken (1 free-range chicken)
• 1 clove of garlic
• 2 onions
• 1 tbsp butter
• 1 tbsp olive oil
• salt
• pepper
• 1 tsp freshly grated ginger
• 1 cinnamon stick
• 200 ml port wine
• 150 ml poultry stock
• 400 g fig
• 3 sprigs lemon basil
• 100 g crème fraîche

Instructions

1. 1. Rinse the chicken inside and outside under running water.
2. 2. Pat the chicken dry thoroughly with kitchen paper.
3. 3. Cut the chicken into 8 equal pieces.
4. 4. Peel the garlic and the onions.
5. 5. Finely chop the garlic and the onions.
6. 6. Heat the butter and olive oil in a casserole dish.
7. 7. Season the chicken pieces with salt and pepper.
8. 8. Brown the chicken pieces with the garlic over high heat for about 5 minutes.
9. 9. Add the onions, ginger, and cinnamon to the casserole dish.
10. 10. Deglaze the mixture with the port wine and some stock.
11. 11. Cook the chicken in the oven at 80°C for about 1.5 hours.
12. 12. Add more stock as needed during the cooking time.
13. 13. Remove the stems from the figs.
14. 14. Halve the figs.
15. 15. Add the figs to the chicken pieces after about 1 hour of cooking time.
16. 16. Wash the basil.
17. 17. Shake the basil dry.
18. 18. Set aside a few leaves for decoration.
19. 19. Chop the rest of the basil.
20. 20. Stir the crème fraîche into the sauce.
21. 21. Stir the chopped basil into the sauce.
22. 22. Finally, taste the sauce and adjust seasoning.
23. 23. Serve the chicken with the port wine and fig sauce.

Nutrition per serving

• kcal: 612
• Protein: 62 g · Fett/Fat: 32 g · Carbs: 18 g