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Greek Fig Chicken | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Ein herrlich aromatisches Pfannengericht nach griechischer Art: Saftiges Hähnchenbrustfilet, scharf angebraten mit Schalotten und frischem Thymian, abgelöscht mit Balsamico und Geflügelfond. Verfeinert mit süßen frischen Feigen, vollendet mit cremigem Feta und gerösteten Walnüssen. Perfekt für ein schnelles, herbstliches Feierabendessen in unter 25 Minuten.
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized pieces. Season with a little salt and pepper. Peel the shallots and cut into fine wedges. Peel and finely chop the garlic cloves. Gently wash the fresh figs and cut into quarters. Toast the walnut kernels in a dry pan over medium heat for 2–3 minutes until fragrant, then remove and roughly chop.
Instructions
Heat the olive oil in a large pan over medium-high heat. Add the chicken pieces and sear for 3–4 minutes on each side until golden brown. Remove from the pan and briefly set aside on a plate.
In the remaining fat, sauté the shallot wedges for about 2 minutes until translucent. Add the chopped garlic and thyme sprigs and sauté briefly. Deglaze with balsamic vinegar and chicken stock, stir in the liquid honey, and let the sauce simmer gently for about 2 minutes.
Chef's tip
Tip: For an even finer Greek note, you can add a small splash of white wine or ouzo to the sauce along with the chicken stock.
Side dish: This goes wonderfully with fresh flatbread, ciabatta, or fluffy Greek lemon rice.
30 min
Under an hour
