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A Recipe to Celebrate Early Autumn: Slow Cooked Chicken with Dried Figs by Marlene van der Westhuizen

Secrets of a French Cooking ClassLooking for the perfect dinner dish to celebrate the changing of the season?

Michael Olivier has shared another recipe from Secrets of a French Cooking Class by Marlene van der Westhuizen, this time for Early Autumn Chicken with Dried Figs.

“As in most slow-cooked dishes, this recipe requires a little deglazing. To ‘deglaze’ a pan simply means that you heat stock or wine together with the cooking juices and sediment that is left sticking to the pan after roasting in order to make a sauce,” Van der Westhuizen advises. Autumn is her favourite season because the available fresh produce reminds her of “a simpler life”.

Try the slow cooked chicken recipe:

What you’ll need…

12 dried figs
300 ml red port
3 T extra virgin olive oil
1 T butter
1.5 kg chicken, portioned
salt and freshly ground black pepper to taste
3 leeks, sliced into pennies and washed well
2 t freshly ground coriander
2 bay leaves
6 garlic cloves, peeled
1 celery stalk, chopped
2 carrots, peeled and roughly chopped
1 bouquet garni
1 L chicken stock

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