Honey-Balsamic Braised Chicken Thighs with Cauliflower and Dried Figs / CHEF SARAH GRUENEBERG
Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through her delicious one-pot meal.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
COOK’S NOTE: You may replace the 1/2 cup wine with 1/3 cup water plus 1 tablespoon lemon juice. Preheat oven to 375 degrees.
Makes 2 servings
2 slices bacon, cut into 1-2” large pieces
Olive oil, if necessary
4-5 bone-in, skin-on chicken thighs, about 2 pounds
1 ½ teaspoons kosher salt, divided
1 small head of cauliflower, cut into florets, about 2 cups
About 1 cup, 2 shallots, peeled and quartered
1/2 cup dried figs, quartered, or other dried fruit such as raisins
1/8 teaspoon freshly ground black pepper
1/2 cup white wine (or 1/3 cup water mixed with 1 tablespoon lemon juice)
1/2 cup chicken stock
3 Tablespoons balsamic vinegar
2 Tablespoons honey
1 Tablespoon fresh thyme leaves
1 Tablespoon butter
- 10-12” oven-safe heavy skillet
- Small dish to remove bacon
- Plate or dish to remove chicken
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