Recipe - Chicken Fricassee With Dried Figs Olives And Honey

2 md Chickens; (2 One half to 3 pounds
each)
1 cup Flour
6 tablespoon Virgin olive oil
8 Shallots; quartered
1 cup Dried figs; julienne
1 cup Green olives
One half cup Orange flower water
3 cup Chicken stock
2 Bay leaves
1 teaspoon Cumin seeds
4 tablespoon Honey
4 tablespoon Flour
5 tablespoon Butter; room temperature

Cut each chickens into 8 pieces: 2 drum sticks, 2 thighs, 2 wings, 2/3 of a
breast plus 1/3 of a breast. Set aside livers. Season with salt and pepper
and dredge in flour. Heat oil in 19 inch saute pan until just smoking and
add chicken pieces. Brown all over and remove. Add shallots, figs and
olives and cook, scraping bottom of pan with wooden spoon. Add orange
flower water and chicken stock and bring to a boil. Add bay leaves and
cumin and return chicken pieces and livers to pan. Lower heat to high
simmer and cook for 30 minutes uncovered. Taste broth for seasoning and add
honey. Mash livers finely with fork and return to sauce. Mix flour and
butter together to form a paste. Add 3 tablespoons of butter to flour
mixture and whisk to allow a smooth sauce to develop. Cook 10 more minutes
and serve.

Yield: 4 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A19

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998