Autumn recipes are always filled with spectacular veggies or fruits and this one has both! Sweet, caramelized cauliflower and super juicy figs. I have a love or hate relationship with figs, but in this recipe they’re the perfect touch. Cooked like this, figs have sweet, decadent flavour and lush, crunchy texture. Roasting the cauliflower before adding to the dish gives it a chance to develop some nuttier and deeper flavours. So, this Braised Chicken with Figs and Cauliflower has everything – from different textures to an incredible taste.
Ingredients used
- Chicken: I used chicken breasts, but thighs would be a delicious option
- Cauliflower: It has a sweet and nutty flavour.
- Figs: Cooked figs are sooo good! I love cooking with them.
- Onions and Garlic: The dinamic combo that can be used in everything to add flavour.
- Apple Cider Vinegar: Adds a much needed acidity and it helps to deglaze the pan.
- Red Wine: It helps to bring out all the flavours of the dish and adds a little bit of sweetness.
- Lemon Juice: Adds brightness.
- Chicken or Vegetable Stock: The base of the sauce.
- Herbs: I used both fresh and a mix of dried herbs. Thyme pairs incredible with the figs and the bay leaves adds a floral taste.
How to make Braised Chicken with Figs and Cauliflower
- Start with the cauliflower. Preheat the oven and line a baking sheet with parchment paper. Drizzle the cauliflower with olive oil and season with salt and freshly ground black pepper. Roast for 20 minutes.
- In a large oven-safe skillet, heat olive oil and sear the chicken breasts for 5 minutes on each side until golden-brown. Set aside.
- Deglaze the pan with half of the apple cider vinegar. Add olive oil and cook the onions until translucent. Add garlic cloves.
- Pour remaining apple cider vinegar and red wine, deglazing the pan. Add lemon juice and chicken or vegetable stock and herbs.
- Simmer for 5-7 minutes until slightly thickened.
- Add chicken breasts, figs and roasted cauliflower to the sauce and bake for 20-25 minutes or until the chicken is cooked through.
- Broil for 2-3 minutes.
I love how easy and packed with flavour this recipe is. It’s definitely not your normal weeknight dinner recipe, but every once in a while, everybody needs to prepare something special.
Braised Chicken with Figs and Cauliflower
Fall inspired, easy weeknight recipe. This braised chicken with figs and cauliflower has surprising textures and flavours that will impress everyone.
Ingredients
- 4 chicken breasts
- 1 small head cauliflower cut into florets
- 230 g fresh figs cut into ½ cm slices
- ½ medium yellow onion diced
- 3 garlic cloves diced
- 60 ml apple cider vinegar
- 120 ml fruity red wine
- 1 tsp lemon juice
- 230 ml chicken or vegetable stock
- 2 tsp herbs mix basil, thyme, oregano, rosemary, parsley, mint, fennel seeds
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tbsp olive oil extra virgin
- salt to taste
- black pepper freshly ground
Instructions
- Preheat oven to 220°C. Line a baking sheet with parchment paper for easy cleanup. Cut cauliflower head into florets, drizzle with olive oil, sprinkle a little bit of salt and place in the oven for 20 minutes or until slightly golden.
- Pat chicken breasts dry with a paper towel. Season with salt and freshly ground black pepper on both sides. Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over a medium high heat. When the olive oil is shimmering, add chicken breasts and sear each side until golden brown, about 5 minutes. Remove chicken from heat and set aside.
- Add half of the apple cider vinegar to the same pan to deglaze it. Add remaining olive oil to the pan and stir in onion, cooking for 5-7 minutes until soft and translucent. Add garlic cloves and cook for 30 seconds until fragrant.
- Pour in remaining apple cider vinegar and red wine, deglazing the pan. Stir in lemon juice, chicken or vegetable stock, bay leaves and herbs mix. Bring to a boil and simmer about 7-10 minutes reducing heat to medium low until the sauce has slightly thickened.
- Add the chicken breasts back to the pot. Place roasted cauliflower, sliced figs and fresh thyme sprigs between chicken breasts. Cover and place in the oven. Cook for 20-25 minutes until chicken is cooked through (internal temperature should reach 75°C). Uncover the pan and broil for 2-3 minutes. Remove from heat and let rest for 5 minutes.
