Comments on: Sweet, Savory and Smoky: Chicken with Figs

By: Hazel

Hazel — Fri, 16 Sep 2011 06:24:53 +0000

Hi Jonny & Amy. I have a tendency to play with recipes a bit, and I cook enough that I’m comfortable doing so. In this case, I didn’t use flour, and since I only had half the figs required I added currants. (And, as you know, I added the pimenton later than you would have done.) It was delicious. Thanks for posting the recipe.

By: Jonny & Amy

Jonny & Amy — Thu, 15 Sep 2011 13:38:06 +0000

Hi, Hazel! Thank you SO Much for not only making the dish, but for noticing our error. We found that in the earlier days of our blog, unfortunately, sometimes steps were missed! I think when you added the pimenton was absolutely fine (let me know what you thought). I would normally add the pimenton around the time I add the flour to the veggies. This way the pimenton has a longer chance to really permeate the rest of the dish. But that’s the beauty of cooking – sometimes you can take a recipe and do things different ways and come up w/ the same (if not better) dish! I’d be curious how your dish was! Thank you so much for your comment.

By: Hazel

Hazel — Thu, 15 Sep 2011 03:49:38 +0000

I am in the process of cooking your recipe … and I realized, when I got to the point where you incorporate the chicken and Sauce Espanol, that you hadn’t indicated when one is supposed to add the pimenton. I simply added it when I combined the sauce and chicken, but I’d be curious to know when you did. Haven’t tasted it yet, as it’s still cooking.

By: Seasonal Eats: Figs | Foodzie Blog

Seasonal Eats: Figs | Foodzie Blog — Fri, 02 Sep 2011 22:11:23 +0000

[...] Main dishes • Pork lurvs figs. A lot. A nice roasted tenderloin sidles nicely up to a relish of figs and onions. • A fig-based sauce espagnole enriches even a humble roast chicken. [...]

By: chickinthekitchen.com » Chicken and Figs

chickinthekitchen.com » Chicken and Figs — Sat, 16 May 2009 11:08:36 +0000

[...] Her recipe is not online, but there are discussions about it on Chowhound and a similar recipe at We Are Never Full. Oh, it was so delicious — as good as I’d imagined while watching her prepare it on TV. [...]

By: flfarmgirl

flfarmgirl — Sun, 25 Jan 2009 13:54:52 +0000

I am so glad I found you, or is it the other way ’round? This recipe looks wonderful. Will be on my short list for sure! beautiful photos, by the way. I’ll be back for more.

By: gene h

gene h — Sun, 25 Jan 2009 13:31:15 +0000

This looks and reads lovely. I have always liked the theme of using what is close at hand on the table, outside in the garden, or out in the orchard, or even in the pasture. Meat, fruit, vegetables, spices, and love, all in the same pot.

By: You Don't Have To Be Italian or at a Wedding To Enjoy This: Italian Wedding Soup (or Escarole Soup) | We Are Never Full

Tue, 28 Oct 2008 11:33:46 +0000

[...] Chicken with Figs [...]

By: Chicken with figs « got no milk

Chicken with figs « got no milk — Sun, 14 Sep 2008 19:33:48 +0000

[...] one of the cooler nights last week, I decided to try this recipe from We Are Never Full blog. I modified it only slightly, using turkey bacon instead of regular [...]

By: mimi

mimi — Thu, 21 Aug 2008 18:17:45 +0000

this looks really delish! i will definitely try it out when the weather turns colder. yes, i know fresh figs are available now, but somehow the dish just looks so wintery to me!