Stew with chicken, dried fruits and hazelnuts
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
For dinner, prepare chicken with a fantastic sweet and spicy sauce with hints of hazelnut, imparted by both the hazelnut itself and a hazelnut liqueur (such as Frangelico). Chicken pieces are first fried until crispy, then simmered in a small amount of broth with the liqueur, carrots, celery, dried figs, and green Cerignola olives. Serve the chicken with the sauce and topped with crushed hazelnuts and fresh parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chicken weighing 2 kg, cut into 8 pieces
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 tablespoons of nut liqueur
- 2 tablespoons balsamic vinegar
- 2 cups lightly salted chicken broth
- 1 cup crushed Cerignola olives
- 0.5 cup dried figs, cut into 4 pieces
- 3 sprigs of fresh oregano
- 0.5 cup chopped, peeled hazelnuts
- 1/4 cup fresh parsley, chopped
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Cooking the dish according to the recipe:
- Heat a 5-quart (5-liter) saucepan over medium-high heat. Add olive oil and continue heating. Dry the chicken pieces thoroughly with paper towels. Sprinkle 1.5 teaspoons of salt on all sides. Place the chicken skin-side down in the hot skillet and cook until the skin is browned and the chicken pulls away from the bottom of the pan, about 4 minutes. Flip the chicken and cook on the other side until the chicken is browned, about 4 minutes more. Transfer the chicken to a plate.
- Add the carrots, celery, and onion to the hot pan. Cook, stirring frequently with a wooden spoon, until the vegetables begin to soften, about 3 minutes. Add the walnut liqueur and balsamic vinegar to the pan and cook, scraping up any browned bits. Cook over low heat until the liquid has reduced by half, about 2 minutes. Add the chicken broth, olives, figs, and oregano. Place the chicken pieces, skin side down, on top of the vegetables and simmer, covered, for 30 minutes, turning halfway through.
- Transfer the braised chicken to a clean platter and let it rest. Continue simmering the sauce until it thickens slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with hazelnuts and parsley.
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