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Chicken Fricassée with Figs and Port Sauce


Chicken Fricassée with Figs and Port Sauce Recipe

Ingredients:
  • 12 ripe black Mission figs
  • 1 1/4 cups ruby Port
  • 3 bay leaves, divided
  •  
  • 1 3 1/2-pound chicken, cut into 2 legs, 2 thighs, and 2 breasts with wings attached
  • 18 slices Serrano ham or prosciutto (about 12 ounces)
  • 4 tablespoons (1/2 stick) butter, divided
  • 1 cup chopped shallots
  • 3 garlic cloves, chopped
  • 3 plum tomatoes, seeded, chopped
  • 1 celery stalk, chopped (about 3/4 cup)
  • 2 teaspoons ground coriander
  • 2 cups (or more) low-salt chicken broth
Directions:
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