Everyone welcome back to legourmet.tv. Today, we are going to do a really cool chicken recipe video. Lot of flavour is going on here, a lot of ingredients, but it’s really just a simple assembly; everything can be done with stove with exception of chopping in a little Bacon and an onion it is a really, really simple recipe. So, let’s get started. First things first, I’ve got a fairly deep skillet and I’m going to turn the heat up to high. When I get this pan hot, a little bit of Bacon and some onion. In goes the bacon and the onion, all right, so we just toss this we want to brown the Bacon, we want to soften the onion. So well, that’s fine, we’ll get our chicken prepared. So, I’ve got a little bit of brown sugar and to that I’m going to add some oregano and some salt and pepper. Now we got eight skinless and boneless chicken thighs and I just want to mix up the sugar, the oregano, the salt and the pepper in this bowl and then sprinkle it over top of the chicken.

Great. So, our onion and Bacon mixture is cooked enough and I just want to pour that out into another bowl and to this we want to put in the chicken thighs. We just want to brown this little bit on both sides and don’t over crowd your frying pan, but you can’t put them all in, do as many as you can and then we’ll set the aside and do the next batch. Great. So, our chicken is now brown, we are going to pull it out of the pan and on the bottom of this pan, we’ve got an incredible fond that’s shows deep dark brown bits filled with flavour. We are going to take about a quarter cup of sherry and a cup of tablespoons of red wine vinegar. What we want to do is, using a wooden spoon scrape the bottom of the pan and loosen up all the dark robustly flavoured bits that are stuck to the bottom.

Now we add the chicken back in with the onions and the Bacon. To this I’m going to add a cup of chicken stock; now this is a dark brown flavourful chicken stock, if you are using bought chicken stock that’s fine too. You just want to pour that on, bring the heat up to high and bring this to a boil. So, it doesn’t take long to come to boil, we are going to trim this down to medium low; I’m going to cover it and we are going to let it simmer for 10 minutes. So our pot is simmering nicely, at this point we are going to add in a dozen dried figs that I’ve just roughly chopped in quarters and we are just going to sprinkle these on top, I’m going to put the lid back on and we are going to let this simmer for another 8 minutes. So, our chicken dish is essentially done, at this point for the last a coupe of minutes I took the lid off and allow the sauce to simmer down in the thicken and I’m just going to serve this with some mashed potatoes and corn, you could serve it with pasta, you could serve it with rice and you could serve with anything you want.

And couple pieces of chicken there is some of those figs on top, some of the onions, a little bit of the Bacon and just get a little bit of that fig sauce and pour it over top of the potato. This is a great dish and I hope you enjoy it. Thanks for staffing by and I’ll see you again soon.