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The Association of Canadian Distillers is a proud sponsor of the Great Canadian Food Show, which airs on CBC Sunday afternoons. The spirited cooking columns
showcase some extraordinary meals. Spirits certainly add some amazing flavors
to any dish. We invite you to check out these tantalizing recipes.
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Braised Chicken with Cilantro, Gin and Dried Figs
4 tbsp Flour (preferably potato flour)
3 -3&1/2 lbs Chicken breasts,
skin removed and cut into strips
7 tbsp Olive oil
1 large Onion, diced
½ cup Gin
Click here for movie
5 Garlic cloves, diced
(Quicktime Movie Player recommended)
1&1/2 cups Chicken stock
¾ cup Fresh cilantro, stems removed and diced
juice of ½ Lemon
12 Dried figs, halved and stems removed
- Heat 3 tbsp of olive oil in a large skillet over a medium high heat.
- Meanwhile, pat the chicken strips dry with paper towel and season with salt and fresh cracked pepper.
- Dredge the chicken strips in the flour, shaking off any excess.
- Pan fry half the chicken strips in the oil, turning now and then until nicely browned on all sides, about 5 minutes. Remove the chicken, add 3 more tbsp of oil and repeat with the rest of the chicken strips.
- Remove the chicken and add the final tbsp of oil. Reduce heat to medium and add the onion and garlic. Sautee for 7 minutes.
- Return the heat to medium high and pour in the gin. Let it come to a boil. Reduce heat to medium and let simmer for about 10 minutes or until most of the gin has evaporated.
- Stir in the broth, cilantro and lemon juice. Turn the heat up again and bring to a boil. Add the chicken strips and figs to the skillet. Reduce heat to medium low, cover and simmer for about 30 minutes.
- Using tongs or a slotted spoon, transfer chicken to a bowl, cover and set aside.
- Bring the juices back to a boil and reduce to a nice sauce consistency, about 7 to 10 minutes.
- Plate the chicken and spoon sauce over top.
Serves 6
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