Season the chicken inside and outside with salt and pepper. At a low heat, brown the entire chicken in a saucepan.

Get rid of the excess fat, add thyme and rosemary. Cover and cook it for 1h30, while turning it over from time to time.

 

In a saucepan, heat the Muscat with the stick of cinnamon. When boiling, take it of the heat, add the figs and let them soak while the chicken is cooking.

As soon as the chicken is cooked, take it out of the saucepan. Add the Muscat , let it reduce. Put the chicken on a dish, top it with the sauce and surround it with the figs.

 

 

 

Ingredients

  • One chicken 1,8kg (Mesnil Farm)
  • 1kg of figs
  • 1/4l of Muscat
  • Thyme
  • Rosemary
  • 1 stick of cinnamon

 

 

 

 

 

 

 

Guinea-fowl with cabbage and diced bacon | Chicken with camembert | Chicken with figs and Muscat | Boiling fowl with cream | Capon with champagne | Guinea-fowl capon with foie gras cream | Turkey stuffed with black and white puddings
Christine et Francis Poussier - SARL Ferme du Mesnil - 14330 LE MOLAY LITTRY - tél (+33)2 31 51 09 90
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