Roasted Perlhuhn Breast with Figs

Ingredients

• 4 perlhuhn breasts (with skin, 160 g each)
• 3 tbsp honey
• 3 tsp balsamic cream
• 250 ml dry white wine
• 2 sprigs fresh rosemary
• 2 onions
• 1 Garlic clove
• Pepper
• 4 tbsp olive oil
• 12 figs
• salt water (for brushing)
• parsley (for garnish)

Instructions

1. 1.

   Whisk together honey, balsamic and wine; place the breasts with the liquid in a freezer bag, seal well and marinate overnight in the refrigerator.

2. 2.

   Wash and dry rosemary, shake off excess moisture, pluck needles and finely chop half. Peel and halve onions, cut into thin strips. Peel garlic and press through a garlic press. Remove breasts from fridge, drain and sear all sides in half of the oil until golden. Add onions, marinade, rosemary and garlic to a baking dish and bake at 180°C for about 40 minutes.

3. 3.

   Meanwhile, prune figs, cutting some into quarters and leaving others whole. After three‑quarters of the cooking time, sauté figs in remaining oil and add them to the chicken to finish cooking. When done, remove breast fillets from the dish, place on a baking sheet (skin side up), brush skin with salt water and crisp under grill at 270°C for 5–10 minutes. Season sauce with salt and pepper. Spoon some sauce onto warmed plates, arrange sliced breasts over the sauce, garnish with parsley, serve remaining sauce separately.

4. 4.

   Serve with fresh white bread.