Languedoc Roussillon – Banyuls with Chicken

One of the most common recipes in France using Banyuls is pan fried Foie Gras but there is a lovely one used in Roussillon which I have tried with chicken.

Chicken with Figs and Mashed potatoes with Olives

1 chicken
250g dried figs
1 thick slice of ham
1 stalk celery
1 carrot
1 large onion
1 head of garlic
1 bouquet garni
25cl Banyuls
Olive oil
Salt and pepper

For the purée:

1 kg potatoes
50 g black olives (pitted)
large glass of olive oil
3 bay leaves
pinch of thyme
½ clove garlic
Salt and pepper

Soak the figs in the Banyuls wine overnight. Joint the chicken. Chop the onion , carrot and celery. In a casserole dish baste the chicken with olive oil. Add garlic, onion, carrot and celery, slice of ham cut in half and the bouquet garni. Gently sauté. Deglaze with the Banyuls and the figs. Add salt and pepper, cover and simmer for 20 minutes.

For the purée: peel the potatoes and cook in covered sauce pan with the thyme and bay leaves for 25 minutes. Drain and mash them. Mix in the olives and garlic and stir in the olive oil. Salt and pepper and serve immediately.