This dinner was sooo good! While it took some time to cook, it was easy to prepare and we gorged on the creamy Masala wine sauce. I chose to make this sauce because I had some leftover cream from this weekend when I made cupcakes. The figs made the sauce naturally sweet and tapioca starch thickened it up yet kept the meal gluten free.
- 2 chicken legs and thighs, meat removed in chunks
- thyme, rosemary, bay, coriander seed, salt, pepper, dill, crushed red pepper to taste
- 1 cup heavy cream
- 3 tablespoons butter
- 1/2 cup Masala wine
- 4-6 fresh figs, chopped into pieces
- 2 tablespoons tapioca starch (to thicken the sauce)
- 1 turnip, cubed
- 1 cup green beans, tips trimmed and beans cut
- 1/2 small eggplant, sliced into quarters
- salt, pepper to taste
- bacon grease for frying
Preheat your oven to 425 degrees.
Debone the chicken and layer it in the bottom of you baking pan. Add the chopped figs and season everything well. Mix together the other sauce ingredients and pour it all over the chicken. Bake for 1 hour and 15 minutes.
In a 3" deep pot, cover and boil the turnips and snipped green beans for around 25 minutes. While they are cooking, grease your saute pan and cook the eggplant slices until they are soft on each side. Use a wooden spoon to keep the eggplant moving in the pan, and re-grease as necessary to keep the eggplant from burning or drying out. When the turnip and green beans are done, I tossed them together with the eggplant and seasoned all of them together.
I layered the veggies on the bottom of the plates and poured the chicken and sauce all over the top. Serve this dish with a spoon - you'll want to savor every last drop of the delicious, creamy sauce!