Fig-Glazed Chicken with White Beans
Sauteed shallots, fig jam, rosemary, lemon and sherry vinegar make a delightful sauce for both the chicken and the beans. My husband couldn’t believe how well the white beans absorbed the flavor, making this a grand slam. Matchstick carrots can be added to the bean mixture for extra color, flavor and crunch. —Arlene Erlbach, Morton Grove, Illinois
Reviews
To Sarah: I wondered the same thing. I went to Amazon and found out that sherry vinegar is expensive. Then I googled it and found out that sherry vinegar is my nature expensive because it is imported. I also found out in my Google search that rice wine vinegar is a good substitute. HTH! I am hoping to give this a try, so I ordered some fig jam on Amazon.
I have everything except sherry vinager. Can I use Apple cider vinegar as substitute? Also have white cooking wine and plain white vinegar.
Loved this dish! I didn't have white beans so I skipped those but served the chicken and sauce over rice. It was delicious! Slightly sweet and savory!
This is incredible! I do not change a thing, save I double the sauce and beans portion of the dish because it is just too good with fresh-baked bread. Thank you for sharing.
This was very good. I made a few changes: cut the recipe in half, used skinless boneless thighs, omitted the beans, substituted dry sherry for sherry vinegar and onion for shallots. I also added about 2 teaspoons of tapioca to the sauce for thickening. The recommended cooking time was about right for the s-b thighs. We’ll have this again!
This was a delicious sauce! I added carrots to the beans and both picked up the sauce wonderfully!One note 15 min after the browning and 5 min after adding the beans was no where near enough time. I would make it and extra 30 min to get it to 175 degrees.With that being said I put 1 in 10 recipes I try in my “special book”... this one will definitely be in!Yummy!