The fig tree is so full of fruit this year, I don’t know what I’ll do if they all come up ripe. But for now, at least they aren’t turning moldy.
Here is a summer dish of chicken and figs to make when the air is starting to cool off a little, but the daytimes are still plenty hot.
Prep + Cooking Time: 40 minutes
Ingredients:
1 lb boneless, skinless chicken thighs, cut up into nugget-sized pieces
2 slices of bacon (applewood smoked if you can get it), cut up into 1″ squares
1 dozen fresh figs, halved, stem removed
1/4 cup shelled pistachios
1 egg
1 cup Panko bread crumbs
1 cup oil for frying (coconut oil is good, olive not so much)
2 Tbsp balsamic vinegar
1 cup semi-dry white wine (not chardonnay) or substitute orange or apple juice
1 tsp ground mustard
1/2 tsp ground black pepper
1/2 tsp salt
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In a large skillet, heat 2 Tbsp of the oil on high. When near the smoking point, add the chopped-up bacon and fry until brown and crisp. When done, remove the pan from the heat and scoop the bacon out onto a plate lined with paper towels.
Meanwhile:
In a large mixing bowl, whisk the egg together with 2 tsp. water. Add the chicken to the egg mixture and toss to coat thoroughly.
In another large mixing bowl, stir together the bread crumbs, mustard, salt and pepper. Add the chicken pieces and toss very thoroughly to coat.
When the bacon is done:
In the large skillet, heat the rest of the oil on high to near smoking. Add enough coated chicken pieces to fill the bottom of the pan, but do not overcrowd. If not all the chicken will fit, save the rest for a second batch. Add more oil as needed to fry effectively.
Fry all the chicken pieces until well browned and crispy. Turn frequently and avoid under-cooking or burning. When done, transfer to a plate lined with paper towels to drain.
Empty extra bread crumbs and most of the oil from the pan after the chicken is all cooked. Leave a skin of oil in.
De-glaze the pan with the balsamic vinegar and wine (or juice) and allow to boil down for a few minutes. Add the figs and cook gently over medium heat until soft.
Meanwhile, crumble the bacon into bits. This may be done quickly in a small food processor.
Return the chicken to the pan. Combine with fig and sauce mixture. Add more liquid if it seems too dry.
When the chicken is warmed to serving temperature, taste and adjust seasonings, then remove all to a serving platter. Top with crumbled bacon and pistachios.
Serve warm with rice.
Red Hot Tomato 