This is a glaze/sauce that you can use when broiling chicken or pork chops. Using figs gives you a Mediterranean flare so consider a green vegetable and couscous for sides. The recipe is for four chicken thighs so adjust accordingly. I usually Sous Vide the chicken before finishing in the broiler. This glaze can also work for grilled chicken but it will create a bit of a mess on the grill due to the honey. Also, if you grill with it then if your brush touches both the chicken and glaze you will need to heat the left over glaze/sauce before using at plating.
Ingredients
- 4 Chicken Thighs – bone in, skin on
- 2 oz. Honey (1/4 cup)
- 8 oz. Dry white wine (1 cup)
- 1 cup Figs – stemmed and diced
- 1 TBL Coriander seeds
- 1 TBL Water
- 1/2 Orange – juice and zest
- 1/2 Lemon – juice and zest
- 0.25 tsp Cayenne pepper (can use Paprika if you don’t like spicy)
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Pat chicken dry with paper towel and generously salt and pepper.
- Place honey in sauce pan with water on Med-High and let boil 1 min.
- Carefully add wine, Cayenne, Figs, Coriander, Orange juice and zest of both Orange & Lemon.
- Cook on Med until figs become tender (~15 mins).
- Add Lemon juice.
- Sous Vide Chicken
- For a more tender and juicy thigh, Sous Vide three hours at 165 F.
- Lightly glaze raw chicken and put in Sous Vide bag
- Retain at least half the glaze for broiling.
- Retain the sous vide juices for a sauce.
- Broiling
- Place in broiling pan skin side up and glaze.
- Just before chicken finishes, heat left over glaze to a boil.
- Plating: Drizzle glaze over chicken and decorate plate
Note: You can use the Sous Vide juices to make a gravy for potatoes or light sauce compliment your sides and to dress up your plate. The glaze will give a nice taste, texture, and appearance the protein, but he sauce will give your meat a shine.
