(* 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.
Serves 2
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.
This looks phenomenal, but as I have a huge aversion to chicken breasts (too many childhood dinners where they were dry and overcooked and lacking flavor), I will sub out chicken thighs.
By: elizabeth on October 22, 2009
at 7:45 am
I got for full-fat foods too, but if you can reduce the fat without sacrificing taste, then I’m all for it. This chicken dish looks like a winner!
By: Palidor on October 22, 2009
at 8:21 am
This dish is making my mouthwater! Fat or low fat it sounds absolutely delicious.
By: Phoo-D on October 22, 2009
at 8:35 am
Yum! This looks fabulous with figs & olives! My husband just requested a dish with olives, I think I will make this chicken!
By: Natasha - 5 Star Foodie on October 22, 2009
at 10:13 am
Looks good to me, even low fat. Heh.
By: Bob on October 22, 2009
at 11:48 am
I don’t do figs. No idea why? I think anything with olives is like crack, though…
By: TheKitchenWitch on October 22, 2009
at 3:09 pm
I never had figs. I wonder what this dish taste like but it sure looks yummy!
By: peachkins on October 22, 2009
at 3:44 pm
This looks so earthy and exotic! I can only imagine how delicious it is with all those flavors melded together!
By: Reeni on October 22, 2009
at 5:42 pm
This is outstanding! Wow! With fresh figs, for the sweetness, and kalamata olives for the saltiness..how brilliant!
and where do you find your figs? I can’t find them anywhere around here!
By: burpexcuzme on October 22, 2009
at 8:05 pm
I so wish I was invited to one of these dinners. All of the dishes you have posted so far look so tasty! what a lucky group!
By: Monica H on October 22, 2009
at 10:02 pm
What a fantastic & absolutely delicious loong chicken dish!!!
Just a feast for the eyes, my dear friend!
MMMMMMMMMMMMM
By: Sophie on October 23, 2009
at 3:15 am
Emma is right- this is one good chicken dish. I love when low fat meets high taste!
By: RobinSue on October 23, 2009
at 8:05 am
I’m going to tip over my chair over this chicken!
By: Blond Duck on October 23, 2009
at 10:20 am
Fig really sound terrific for this chicken dish. I am utterly tempted Catherine.
By: elra on October 23, 2009
at 4:39 pm
Great recipe! The flavors must be wonderful and so fragrant while cooking.
I made a slightly similar one from Gourmet that had figs- they caramelized beautifully in the oven while everything was roasting. I love the idea of olives in your dish
By: Barbara on October 24, 2009
at 7:00 am
Figs and chicken, that’s an amazing combo. Love the color also.
By: Hélène on October 24, 2009
at 5:27 pm
This make me hungry!! Kook delicious! gloria
By: Gloria on October 25, 2009
at 4:49 pm
thnk you for this fig recipe
love the combo
By: nora@ffr on October 26, 2009
at 7:15 am
I’ve never actually cooked with figs…or bought fresh ones! On the list of TTD
By: Kitchen Butterfly on November 22, 2009
at 5:27 am