Chicken in the Pot with Pears, Dried Figs, and Cider
Ronnie's Notes
This is a perfect dish for autumn, when apple cider is fresh. Because there will be savory juices when the dish is fully cooked, it pairs well with rice, couscous, or egg noodles. Add a green vegetable like sautéed spinach (or Spinach with Garlic, Chili Pepper, and Lemon, page xx) to round out the meal. Parsnip and Potato Puree (page xx) is another good option.
Instructions
Rinse and dry the chicken parts.
Heat the vegetable oil in a large sauté pan over medium heat and cook the chicken, turning the pieces occasionally, for , Total RFor until the skin is lightly browned.
Remove the chicken to a dish.
Discard all but a film of fat from the pan.
Add the shallot, ginger, figs, and raisins and cook for 1–.
Return the chicken and accumulated juices to the pan.
Sprinkle it all with curry powder and cayenne.
Pour in the cider.
Turn the chicken pieces to coat them with the pan juices.
Cover the pan, turn the heat to low-medium, and cook for .
Add the pears and cook or until the chicken is cooked through.
Makes 4 servings.