Chicken Gabriella
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A special occasion chicken dish with figs and Armagnac, inspired by the mother of detective V. I. Warshawski. The chicken is seared, flambéed, then simmered in white wine with figs and garlic.
Ingredients
- olive oil
- 2 clove garlic finely chopped
- 1 fryer chicken cut into pieces
- 1/4 cup Armagnac
- 1 cup pinot grigio
- 6 Calimyrna figs cut into quarters
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 133 mg
- Iron: 2.29 mg
- Magnesium: 63.5 mg
- Phosphorus: 244 mg
- Potassium: 488 mg
- Zinc: 1.91 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- olive oil
- 1/4 cup Armagnac
- 1 cup pinot grigio
Prepare
- 2 clove garlic, finely chopped
- 1 fryer chicken, cut into pieces
- 6 Calimyrna figs, cut into quarters
Let's Cook
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Step 1.
Coat the bottom of a large skillet with enough olive oil to cover it, then heat over medium heat for about 30 seconds. Add the finely chopped garlic and sauté, stirring constantly, until golden brown, about 1-2 minutes. Remove the garlic with a slotted spoon and set aside.
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Step 2.
Add the remaining 1 tablespoon olive oil to the skillet and turn the heat to high. Quickly add the chicken pieces, skin-side down, and sear until golden brown on each side, about 3-4 minutes per side. Work in batches if needed to avoid overcrowding.
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Step 3.
Remove the skillet from the heat. Pour the Armagnac into the skillet and immediately ignite it with a long match or lighter. (Light it the instant you add it, or it may not flame.) Let the flames subside, then return the skillet to the heat.
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Step 4.
Once the Armagnac has cooked off (the flames are gone), pour in the pinot grigio. Cover the skillet, reduce the heat to low, and simmer until the chicken is tender and cooked through, about 30-45 minutes. While the chicken simmers, prepare a green salad and chill the white wine.
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Step 5.
Add the quartered Calimyrna figs and the reserved sautéed garlic to the skillet during the last 10 minutes of cooking. Stir gently to combine, then continue simmering uncovered until the figs are softened and the sauce has slightly thickened.
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Step 6.
Serve the chicken hot with the figs and sauce, accompanied by a green salad and a crisp, cold white wine.