Ingredients

　　

Step 1

Follow the recipe on page 88 for Chicken with Chestnuts until the sauce has reduced and become caramelized. At this point, add 1/2 cup walnut halves and 4 to 8 fresh figs (4 black ones or 8 little green ones), peeled or simply washed, and cut in half. Cook them for 2 to 5 minutes, turning them over once. Take care that the figs do not fall apart. Put the chicken pieces back into the sauce under the figs, and cook a few minutes more to heat through and to absorb the honey flavors.

　　

Step 2

Another appealing way with the figs is to slash their stalk ends, making a cross. Sprinkle inside with a little lemon juice and a little superfine sugar, and put them under the broiler for a few minutes to barely caramelize. Then serve them as a garnish on top of the chicken pieces.

　　Arabesque