Lunchbreak: Chicken and fig, prepared by The Craftsman, by Two Brothers chef Tommy Michel

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Executive Chef Tommy Michel

The Craftsman, by Two Brothers
16 W. Jefferson
(630) 615-7100

The Craftsman, Chicken and Fig

Prep Chicken
Take 4 pieces of airline breast chicken (breast with part of the wing) and chicken thigh

Seasoned Flour
2 cups flour
1 Tbs salt
2 tsp pepper
2 Tbs paprika

Take the chicken and coat with seasoned flour and place on cookie sheet. Mark the chicken. Heat olive oil or oil of your choice till a flick of flour dances in the pan. Place chicken in pan and brown on each side. Approximately 2 min per side. Be careful not to burn the flour. When chicken is marked place in 350 degree oven for 30-35 min until chicken reaches and internal temperature of 165 degree

Fig Sauce
1 cup sugar
1 cup water
1 Tbs lemon juice
5 ea figs cut in half, plus 2 ea cut in half
pinch of cinnamon
2 Tbs white wine vinegar
1/2 cup chicken broth
3 Tbs butter

Place everything up to white wine vinegar in a sauce pot bring to a boil then reduce to a simmer. Simmer for 45 minutes. Place all in a blender then strain through fine colander. Return liquid to pan whisk in chicken stock. Bring back to a boil then add 2 figs sliced reduce to a simmer. Simmer until the fig absorbs the sauce then whisk in the butter to finish. Serve chicken on plate with a small salad of radicchio and bib lettuce tossed with lemon juice and olive oil. Fig sauce over chicken.

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