Fig and Grape Chicken

Winner winner! This sweet and savory recipe is a delicious change from the usual boring chicken dinner, bringing fruity expressions to bear.

This fabulous meal tastes like a dish from a fancy restaurant, but is very simple to make. It's all made in one pot, from the stove to the oven. This meal is great served on it's own, or served over a little plain rice, or even some quinoa with a little chopped celery and almonds.

The best cookie I've had in years. Thank you! –Jane Williams

Fig and Grape Chicken

Ingredients

• 1 ½ lbs boneless chicken breasts

• 3 cups red grapes

• 8 ounces fresh figs, sliced ¼ inch thick

• ½ medium yellow onion, diced

• 3 large garlic cloves, peeled and smashed

• ¼ cup apple cider vinegar

• ½ cup red wine

• 1 teaspoon fresh lemon juice

• 1 cup chicken broth

• 1 teaspoon Italian seasoning

• 2 bay leaves

• 1 bunch of fresh thyme, tied in a bundle

• 2 tablespoons extra virgin olive oil

• Salt and fresh ground black pepper

• 2 cups of plain cooked brown rice or quinoa, for serving

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Directions

Utilities: Dutch Oven pot

1. Cook your rice or quinoa, if needed. Pre-cooked is fine if you want to save timel the rice is just to sop up the good juices when serving.

2. Preheat oven to 425°F. Over medium-high heat, add 1 tablespoon of the olive oil to your Dutch Oven

3. Pat chicken breasts dry with a paper towel. Season well with salt and pepper. When the olive oil is hot, add chicken to the pan. Sear each side until brown, about 3-5 minutes. Remove chicken from heat and set aside.

4. Add half of the apple cider vinegar to the same pan and scrape up any browned bits. Add remaining olive oil to the pan. Stir in onion and garlic cloves and cook for 4-5 minutes.

5. Pour in remaining apple cider vinegar and red wine, again scraping up any browned bits on the bottom of the pan. Stir in lemon juice, chicken broth, bay leaves, and Italian seasoning, then remove from the heat,

6. Add the chicken back to the pot. Place grapes, figs, and thyme sprigs next to the chicken breasts. Cover and place in the oven. Cook for 20-25 minutes, until chicken is cooked through. Remove from heat and let rest for 5 minutes.

7. Serve hot, with rice or quinoa as desired.