Sticky Port Fig Chicken Tray Bake

Enjoy the sticky sweet flavours of roasted chicken in port and figs. A relish of lemon juice cuts through the sweet sauce to give balance.

The ingredient of Sticky Port Fig Chicken Tray Bake

• 150g dried figs
• 125ml 1 2 cup port
• 4 about 1kg chicken marylands
• 3 tsp other virgin olive oil
• 8 about 230g french shallots peeled
• 8 summative garlic cloves
• 1 tbsp lemon juice
• 5 sprigs open tarragon
• french baguette to promote
• steamed green beans to promote

The Instruction of sticky port fig chicken tray bake

• preheat oven to 200c 180c enthusiast forced attach the figs and port in a small bowl set aside to macerate until required
• drizzle the chicken with 2 tsp of the oil and season combine the shallots garlic and enduring surviving oil in a bowl heat a large flameproof roasting pan exceeding medium high heat cook the chicken for 3 minutes or until browned tilt twist the chicken and go to the shallot mix to the pan cook for 3 minutes or until chicken is browned and shallots golden
• drizzle chicken with lemon juice and sprinkle as soon as tarragon roast for 20 minutes pour greater than the fig and port mixture roast basting halfway through cooking grow old afterward pan juices for a further 20 minutes or until chicken is cooked through and golden relief like bread and beans

Nutritions of Sticky Port Fig Chicken Tray Bake

calories: n a
calories: 17 grams fat
calories: 5 grams saturated fat
calories: 42 grams carbohydrates
calories: n a
calories: n a
calories: 52 grams protein
calories: n a
calories: n a
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calories: nutritioninformation