Chicken Fricassée with Figs and Port Sauce

Name: Chicken Fricassée with Figs and Port Sauce
Yield: 4 Servings
Ingredients: 12 ripe black Mission figs; 1 1/4 cups ruby Port; 3 bay leaves, divided; 1 3 1/2-pound chicken, cut into 2 legs, 2 thighs, and 2 breasts with wings attached; 18 slices Serrano ham or prosciutto (about 12 ounces); 4 tablespoons (1/2 stick) butter, divided; 1 cup chopped shallots; 3 garlic cloves, chopped; 3 plum tomatoes, seeded, chopped; 1 celery stalk, chopped (about 3/4 cup); 2 teaspoons ground coriander; 2 cups (or more) low-salt chicken broth

By Tanya and Scott Emerick of Cr mant in Seattle WAPhotographer Noel Barnhurst

August 31, 2007

Recipe notes