Figgy Chicken

Another attempt to freshen the menu for a Sunday family supper in late summer….and make good use of yummy figs!


cooked down with a bit of sugar and water,


reduced balsamic, garlic and rosemary added


to make a thick glaze.


additional herbs combined with butter,


rubbed under the skin of  a spatchcocked chicken – with extra pieces for unexpected guests


served with lightly dressed arugula and feta, baked sweet potatoes on the side


rather well received!!!!

(next time:  more garlic, rosemary, salt, pepper, a bit more sugar on the figs)


inspired by Country Cleaver


1 Comment

Filed under Family history, Food

One response to “Figgy Chicken

  1. Gail Campanella

    Oh so yummy! I spatchcocked chickens on Saturday too. They were crisp on outside and juicy on inside. GREAT way to cook any bird!

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