Chicken and Figs

This is a recipe Bob made up. Its perfect for a cold winter day, plus you get in extra fruit and fiber with the figs. I like it with whole wheat couscous (found usually at Trader Joes or Whole Foods) and sauteed greens (recipe to follow). You can easily make this GF by using quinoa or rice with it and nixing the flour.

*Chicken and Figs*

3# chicken thighs, bone in and skin removed (about 8 thighs)
2 T flour
2 large leeks, sliced and rinsed (immerse these bad boys in a bowl of water and tossle around to clean the dirt out)
2-4 cloves garlic, minced
2 tsp olive oil
1 pint figs, stems removed, sliced in half
2 cups chicken stock
2 sprigs fresh thyme

Rinse and pat dry the chicken, and generously salt and pepper both sides. Take the flour and place it in a ziploc bag. Shake it! In a large dutch oven or stock pot, heat olive oil over medium high heat, add chicken and brown all sides, about 3 minutes each side. Remove from pan and set aside. Add leeks and garlic to the pot, sautee till translucent, about 3 minutes or so. Add stock and scrape up bits from the pan bottom. Place the chicken back in the pot and cover with figs, add the thyme. Cover the pot, reduce heat to medium and simmer until chicken is thouroughly cooked, about 20-25 minutes. Makes 8 servings of 1 thigh, about 1/2 cup sauce each.

Note: Make sure that chicken has plenty of personal space when browning; crowding the pieces makes them steam each other due to the moisture coming off of each one. Think of Catholic school dances: enough personal space so no steaminess. Brown it in batches, if you need to.

*Sauteed Greens*

1 bunch greens (collard, kale, chard....its your choice)
OR
1 package of cut greens or chard (found at Trader Joes and some markets)
1 tsp olive oil
2 cloves garlic, minced (or more)
cracked red pepper OR smoked black pepper
salt

Take the bunch of greens and rinse well under running water. Tear the leaves off the spine (that spine is woody and chewy and not fun to eat). Heat the oil over medium high heat, add the garlic. Add the greens in bunches and cover the pan after each addition. When they are wilted, they are done! Easy, right?

Nutrition Info (1 thigh, 1/2 cup sauce, 1/2 cup couscous, 3/4 cup greens):
Calories: 325
Total Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 10g
Carbohydrates: 31g
Protein: 21g
Fiber: 4g
WW points: 6