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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the chicken all over with salt and pepper to taste. | 2. Scatter half of the shallots in a large slow cooker. | 3. Place the chicken in the cooker. | 4. Tuck the bay leaves between the chicken pieces. | 5. Scatter the remaining shallots and the thyme over all. | 6. Stir together the wine, vinegar, and honey and pour the mixture over the chicken. | 7. Cover and cook on LOW for 5 hours, or until the chicken is tender and cooked through. | 8. While the chicken is cooking, place the figs in hot water to cover for at least 30 minutes; drain the figs. | 9. Remove the chicken pieces to a serving platter and cover to keep warm. | 10. Discard the bay leaves. | 11. Pour the cooking juices into a small skillet and add the figs. | 12. Bring the liquid to a boil and cook over high heat until reduced and slightly syrupy. | 13. Pour the sauce and figs over the chicken and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	12			23918.4	42.9444	520.7688	2404.3428
salt				-	-	-	-
black pepper			ground	-	-	-	-
shallot	3		sliced	-	-	-	-
bay leaf	2			-	-	-	-
thyme sprig	4			-	-	-	-
white wine	1/2	cup		-	-	-	-
sherry wine vinegar	2	tablespoons		-	-	-	-
honey	1	tablespoon		-	-	-	-
black fig	12		dried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.