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  RECIPE TITLE "Port, Pear and Fig Casserole Recipe"
Source: Chicken - Cooking with Style
courtesy of Cooking.com

yields Serves 4time--- difficultyeasy

  RECIPE INGREDIENTS

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

  RECIPE METHOD

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.

  Nutrition Facts

Serves 4
Facts per Serving
Calories: 424 Fat: 14g Carbohydrates: 33g
Cholesterol: 127mg Sodium: 186mg Protein: 29g
Fiber: 4g % Cal. from Fat: 30% % Cal. from Carbs: 31%

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