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- 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
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 and 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 the 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.
nutrition information per serving
424 calories; 14g total fat; 127mg cholesterol; 186mg sodium; 33g carbohydrates; 4g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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