Kotopoulo Me Sika Chicken with Figs in Red Wine
Transport your taste buds to the Mediterranean with "Kotopoulo Me Sika," a delectable Greek-inspired dish of chicken with figs in red wine. This recipe masterfully combines golden-seared, bone-in chicken thighs with the rich sweetness of figs, simmered in a luxurious sauce made from red wine, honey, and aromatic spices like cinnamon and bay leaves. Fresh figs add a burst of juiciness, while dried figs offer caramelized depth, making this dish equally irresistible year-round. A savory blend of onions, garlic, and a velvety butter finish creates a sauce that’s perfect for sopping up with crusty bread or serving over rice or roasted potatoes. Ready in just over an hour, this dish is perfect for entertaining guests or elevating your weeknight dinner. Garnished with fresh parsley for a vibrant finish, this recipe is a celebration of bold flavors and comforting textures.
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Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in and skin-on
- 12 pieces fresh figs (or dried figs if fresh are unavailable)
- 1 cup red wine
- 1 cup chicken stock
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 stick cinnamon stick
- 2 leaves bay leaves
- 2 tablespoons honey
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the hot olive oil until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
Deglaze the skillet with the red wine, scraping the bottom to release any browned bits. Let it simmer for 2 minutes.
Add the chicken stock, honey, cinnamon stick, and bay leaves. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, and bring the mixture to a gentle simmer. Cover and cook for 25 minutes.
While the chicken is cooking, if using fresh figs, trim the stems and halve them. If using dried figs, soak them in warm water for 10 minutes to soften and then halve them.
After 25 minutes of cooking, add the figs to the skillet, nestling them around the chicken, and let the mixture simmer uncovered for an additional 15 minutes to thicken the sauce.
Stir in the butter to enrich the sauce and adjust seasoning with more salt and pepper if needed.
Remove the cinnamon stick and bay leaves before serving.
Garnish with chopped fresh parsley and serve hot alongside crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
4289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.6 g | 329% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 141.0 g | ||
| Protein | 287.2 g | 574% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 491 mg | 38% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4902 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
