Braised Chicken with Figs, Honey and
recipe for Braised Chicken with Figs, Honey and Vinegar
has been reproduced courtesy of Great
the heart of the Great
British Chicken message is a passion for the
importance of buying British chicken as it assures the
consumer of a certain standard whilst supporting UK
produce. Its remit is to educate British consumers about
the benefits of buying British chicken and how to identify
it as such by looking for the Red Tractor and Union
Jack on packs oc chicken or by asking their butcher.
Great British Chicken wants people to be able to make
an informed choice about the chicken they buy.
Chicken is the UK's favourite meat - it accounts for
43% of all the meat we eat in this country. This should
come as no surprise: not only is chicken tasty, versatile
and easy to prepare but it is also higher in protein
and lower in fat than red meat, making it a nutritious,
healthy choice that will tempt the whole family's tastebuds.
legend Sally Gunnell, who still holds the 400m hurdles
world record, is a big fan of British chicken.
an athlete, it was essential to eat lots of fresh, good
quality, nutritious foods and chicken was one of my
staple ingredients. Not only is it lower in fat than
red meat, its also higher in protein which
gives you energy.
not competing anymore apart for fun but
Ive maintained these healthy eating habits throughout
my life and try to feed my husband and three young sons
a balanced, nourishing diet.
a parent, and the daughter of a poultry farmer, Sally
is passionate about knowing where her meat comes from,
and supports local producers wherever possible.
eat chicken at least three times a week, and only British
will do. I ask my butcher, or if I'm in the supermarket
I always look for the Red Tractor and Union Jack. That
way I know the chicken was produced to high standards
and can be traced back to the British farm it cam from."
the web site for further information - Great
chicken . . . buy British
Choose chicken with the Red Tractor and Union Jack on
pack and you'll know it was produced to high standards
and can be traced back to the independently-checked
British farm it came from. Or ask your butcher if it's
dish is sure to awaken the taste buds with its tangy
flavours. If you can't get hold of figs, then pears
are a great alternative.
for Braised Chicken
large British chicken legs
1tbsp sea salt
2 tbsp olive oil
25g / 1oz butter
2 medium red onions, cut into quarters
150ml / 1/4 pint dry white wine
2 tbsp dry vermouth
300ml / 1/2 pt chicken stock
10 black peppercorns, crushed
2 tbsp cider vinegar
1 tbsp clear honey
8 ripe fresh figs, halved
2 tbsp chopped parsley
Salt and pepper
to make Braised
the oven to 180°C / 350°F / gas mark 4.
the chicken legs with sea salt. For best results,
cover and leave in the fridge overnight. When ready
to cook, wipe off the salt and trim any excess flesh.
the oil in a large heavy-bottomed pan, add the chicken
skin side down, and cook for about 6 minutes or until
coloured. Add the butter to the pan, and turn the
chicken over to baste.
the onions and wine and simmer until the liquid has
reduced by half. Add the vermouth and the stock, being
careful not to cover the chicken completely.
to a simmer and sprinkle the chicken with the crushed
peppercorns. Transfer pan to oven. Roast for about
30 - 40 minutes or until thoroughly cooked.
the chicken is cooking, warm the honey and vinegar
cooked through, remove the chicken and onions from
the pan and put to one side to keep warm.
the warmed honey mix to the sauce and simmer until
reduced by half.
the figs in a large clean pan, cut side down, and
strain the reduced sauce over the figs. Cook for 5
minutes, basting frequently until the figs have slightly
the chicken leg with the figs and onion quarters.
parsley to the sauce, check seasoning and pour over.
with permission of Great