Kotopoulo Me Sika (Chicken with Figs in Red Wine)

From: Chefette2u

On Jun 7, 2009

Excellent Chicken dish! Everyone loved it! I also peeled the figs and cut them into halves as they were quite large. Chicken was tender and very flavorful! Thank you for posting this recipe!

From: BettyBoop330

On Aug 28, 2002

What an unexpectedly great combination of ingredients! We all loved this recipe, although we were a bit doubtful in the beginning. I made the following changes: I used about 1 pound of skinless boneless chicken breast, and reduced the cooking time by about 20 min. The onions were a bit crunchy - I think the onion slices could be cooked a little, maybe in broth, before adding them to the pan. The recipe did not specify, so we peeled the figs and split them in half before putting the pan in the oven. I am really happy that this recipe was brought to my attention through the newsletter, as I would probably never have come across it. Wonderfully spicy and really good with rice (I used basmati, but any rice would do). Try it, you won't be sorry. (However, it does not seem to be Greek, despite the Greek noam.)

From: Bev Becket

On Feb 14, 2003

I have made this recipe so many times, even one time didn't have figs and it was still good. Didn't have fresh figs one time and added dried figs. It is a great dish. Thanks for sharing.

From: Bogey'sMom

On Nov 4, 2002

I love this recipe - it smells wonderful cooking and it's so unique. I didn't like the color of the skin or texture of the onions when I initially finished baking it, so I just removed the foil, cranked my heat up to 475 and let it crisp, but then my oven is slow, so often I have to make adjustments. I'll definitely make this again.