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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.
Servings 4
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr

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.
Course: Main Course
Keyword: cauliflower, chicken, figs, healthy, quick meals, thyme