Roasted Chicken with Port Wine and Figs

Ingredients

• 1.2 kg free-range chicken (whole)
• 1 Garlic clove
• 2 onions
• 1 EL Butter
• 1 EL olive oil
• Salt
• Pepper
• 1 tsp freshly grated ginger
• 1 cinnamon stick
• 200 ml port wine
• 150 ml chicken stock
• 400 g figs
• 3 stems lemon basil
• 100 g crème fraîche

Instructions

1. 1.

   Wash the chicken inside and out, pat dry with paper towels and cut into 8 pieces.

2. 2.

   Peel the garlic and onion and finely chop both.

3. 3.

   Heat butter and olive oil in a roasting pan. Season the chicken pieces with salt and pepper, then brown them with garlic over high heat for about 5 minutes. Add onions, ginger, and cinnamon stick. Pour in Port wine and some stock, cover, and bake at 80°C for approximately 1.5 hours, adding more stock as needed.

4. 4.

   Meanwhile, clean and halve the figs. After about an hour of cooking, add the figs to the chicken pieces.

5. 5.

   Wash the basil, shake dry, set aside a few leaves for garnish, chop the rest. Stir crème fraîche into the sauce, taste, and serve the roasted chicken with Port wine and figs.