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Port, Pear and Fig Casserole

Source: Chicken - Cooking with Style
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
3 tablespoons butter
4 chicken legs, skin removed
4 green onions, chopped
1/2 cup dry red wine
1/2 cup port
1 cup chicken stock
2 small pears, quartered
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon plus 1 teaspoon cold water
2/3 cup chunky cranberry sauce
4 fresh figs, quartered
1 tablespoon chopped fresh chives
Port, Pear and Fig Casserole Recipe at
Heat the butter in a large shallow frying pan, add the chicken and cook until well browned all over; remove from the pan. Drain the fat from pan, add the green onions, wine, port and stock and bring to a boil. Return the chicken any juices accumulated from standing to the pan and simmer, covered, for 10 minutes.

Add the pears to the pan and simmer, covered, for a further 10 minutes or until tender. Blend the cornstarch and water and add to pears, stir until the mixture boils and thickens. Stir in the cranberry sauce, figs and chives and stir gently until hot.

Transfer to plates and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 424
Fat. Total: 14g
Fiber: 4g
Carbohydrates, Total: 33g
Sodium: 186mg
% Cal. from Fat: 30%
Cholesterol: 127mg
Protein: 29g
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