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Free-range chicken with fig chutney


  • 1 jar Didden fig chutney
  • 4 chicken thighs (or pheasant)
  • 150 g bacon
  • 25 cl red wine
  • 25 cl water
  • 1 beef cube
  • 5 cloves of garlic
  • Olive oil
  • Thyme, laurel, rosemary and a cinnamon stick


  • Put some olive oil, the garlic, the thyme and the rosemary in a casserole.
  • Fry the chicken on high heat.
  • Set to moderate heat and add the rest of the ingredients. Cover with a lid. Regularly stir.
  • Check the cooking of the chicken after 30 min.
  • Serve with mashed potatoes with olives and braised chicory
Enjoy your meal!