If you go for brunch, which you should if you live in (or visit) Toronto, do you go for sweet or savoury?
I will go for savoury 95% of the time (unless I am at Le Petit Dejeuner for waffles).
However, I somewhat recently was given 3 lovely jars of Bonne Maman jam at a fabulous blogger brunch party at the Tempered Room. The food — despite being sweet — was incredible, the jams were bright and fruity, and the company was inspiring. But, I rarely use jam, so what was I going to do with it?
Then it came to me: make a savoury dish that would be nice with a sweeter sauce.
Fig jam is my favourite jam to use in savoury recipes, although others can be really nice as well.
Figs go especially well with chicken. For this recipe I bought bone-in, skin-on chicken thighs. They are very economical, and I am still officially a student for the next month and a half (almost there!). Plus, having rarely bought skin-on chicken thighs, I did not realize how ridiculously easy they are to “de-skin.”
You literally just put your figure under the skin and pull it off. It comes easily. No need to pay someone to do that for you! Although, as I eat a lot of vegetarian meals, handling the meat this way took a little getting used to. You could always bribe (with delicious chicken) someone else to do it for you.
Since I started testing out this recipe, my jam has been disappearing rather quickly. I think I am going to get an apricot one to experiment with next.
This recipe is also a fabulous excuse to open a nice bottle of wine to enjoy with dinner. Especially considering you only have to give up 2 tbsp of it.
I don’t buy nice wine for myself often at the moment, but my favourite red wine is J. Lohr Seven Oaks cabernet sauvignon. What’s yours? I am always looking to try something new.
- 4 chicken thighs, skins removed
- 2 tbsp red wine
- 2 - 2.5 tbsp fig jam
- 1 scant tbsp fresh chopped rosemary (or thyme)
- 1 large garlic clove, crushed
- salt and pepper
- cooking oil
- Mix wine, fig jam, rosemary, & garlic until well blended, set aside
- Grease a small pan (with a WELL fitting lid that just fits chicken comfortably), & heat over medium-high heat
- Sprinkle chicken with salt & pepper, & brown for 2 min per side in the hot pan
- Reduce heat to medium (or medium-low if your stove runs hot)
- Spoon fig & wine sauce over chicken thighs, cover immediately, & cook for 7 min
- Remove lid, flip chicken (coating it in the sauce) & cook for 2 min more, increase heat a bit to thicken sauce if needed
- Check to ensure your chicken has reached an internal temperature of 165 F
- Serve with a whole grain and roasted vegetables or a summer salad