Chicken Braised with Figs, Honey and Vinegar
I was inspired to make this dish for several reasons. First, I picked up what will probably become the last of the summer's figs today at the farmer's market. Also, I had stashed a review of the Zuni Cafe Cookbook in the inside front cover of the book, and this was one of the dishes that was recommended. Plus I recently read a writeup of the dish on The Traveler's Lunchbox (Melissa's photo is gorgeous). Lastly, I wanted to post something to the Zuni Cookbook Club thread at 101 Cookbooks.
Wow, was this delicious. I think I could have crisped and browned the chicken skin a bit more. The sauce was delicious. I have one complaint about Judy Rodger's writing style, though. I prefer my recipes to be concise. Hers are wordy and very descriptive. It's not my favorite style.
Once the chicken comes out of the oven, the sauce is finished on top of the stove. Nothing in the recipe said to remove the chicken while finishing the sauce. It just seemed wrong to finish the sauce while the chicken was still in the pan. So I took it out to finish the sauce and put it back in the pan to warm it back up.
- Chicken Braised with Figs, Honey and Vinegar (The Zuni Cafe Cookbook, p. 350)
- Buttermilk Mashed Potatoes (The Zuni Cafe Cookbook, Judy Rodgers, p. 233)
- Wilted Spinach with Sauteed Garlic and Boggy Creek Farm Smoke-Roasted Tomatoes
Yep, I know what you mean about her writing style. The Zuni bread salad recipe is the same way...she never actually tells you to put the greens in...so I never did:)
Actually, she does say to add the greens. On the very last page of the recipe. But that's besides the point. The instructions are so long and drawn out, it's very easy to miss things like that.