(* Reader Recipe)
I go for the fat when I’m cooking for a crowd (party, special occasion, treat for all), and truth be told was mighty skeptical when Kim, my stalwart blog supporter/friend/U-C Dinner regular, told me she was going to make a low-fat chicken dish. She started out looking for a recipe to honor Sheila Lukins—I began salivating immediately, my mind wrapped around pasta tossed with brie, basil and tomatoes—and ended up with this beauty from Lukins’ Silver Palate partner Julee Rosso’s book, Fresh Start: Great Low-Fat Recipes, Day-by-Day Menus—The Savvy Way to Cook, Eat and Live. Skepticism turned to delight when I put her baking dish in my oven before the guests arrived and its scent began to permeate my kitchen. As Emma said the night after the dinner, when we were having leftovers: “This is one great chicken recipe!” And that doesn’t even factor in the no-fat benefit of which she is still blissfully unaware.
3 chicken breast halves, halved, on the bone, skin removed
1/4 cup finely minced garlic
1/4 cup low-fat, low-sodium chicken broth
1 T dried oregano
1/4 t. freshly ground black pepper
2 T red wine vonegar
2 T pitted Kalamata olives (6 or 7 olives)
2 T capers with a little juice
3 bay leaves
3 T light brown sugar
1/2 cup dry white wine
3/4 cup fresh figs, cut into halves, or 1/2 cup dried figs, dried apricots or prunes
In a large bowl, combine the chicken, garlic, broth, oregano, pepper, vinegar, olives, capers with juice and bay leaves. (If using dried figs, dried apricots or prunes, add them now.) COver, refrigerate and mrinate overnight or for at least 8 hours.
Preheat oven to 350 degrees.
Arrange the chicken in a shallow baking dish and cover with the marinade. Sprinkle with brown sugar and pour wine around the pieces. Bake for about one hour, basting every 10 minutes, or until the chicken is cooked through. After 15 minutes of cooking, add the fresh figs. Remove and discard the bay leaves. Garnish each serving with sauce, olives and figs and serve immediately.