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Braised Chicken with Fennel and Dried Figs

Braised Chicken with Fennel and Dried Figs Recipe

  • 1 fennel bulb (about 12 ounces)
  • 8 ounces dried Calimyrna figs (12 to 14 figs), stems trimmed
  • 1 whole chicken (about 3½ pounds), cut into 8 pieces, excess fat and skin trimmed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 medium or 1 large leek, roots and green tops trimmed, soaked in warm water, rinsed thoroughly, cut into 1-inch lengths
  • 2 medium carrots, cut into 1-inch lengths
  • 1 teaspoon fennel seeds, bruised with a mortar and pestle or the side of a heavy knife
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 1 cup dry white wine
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 852kcal (43%)
Total Fat 44g (68%)
Saturated Fat 13g (65%)
Cholesterol 191mg (64%)
Total Carbohydrate 55g
Dietary Fiber 10g
Sugars 32g
Protein 50g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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