Percanta kocht: Feigenhuhn

Langes Schweigen, lange Blogpause. Mal nichts zu sagen, mal zu viel zu sagen. Und die Weltläufe machen einen Wiedereinstieg gerade nicht einfacher. Eine lustige Anekdote? Betroffenheitspostings? Ach nein.

Aus Verlegenheit beginne ich nun mit etwas Unverfänglichem und Neuem: ein Rezept. Ich komme aus einer langen Reihe hervorragend kochender Mütter und Großmütter – und vermutlich Urgroßväter: Vespermann heißen und ein Gasthaus haben, er muss gut gekocht haben! -, war aber als Jugendliche zu dumm, mir das richtig zeigen zu lassen. Essen war gut, Kochen aber nicht so spannend, ich war damals eher für Backen. Oder für ganz andere Dinge.
Aber jetzt hat mich der Lieblingsitaliener geheiratet, und damit verdichten sich die Hinweise, dass auch ich kochen kann. Eigentlich ist es damit bewiesen. Zwar wird meine Tomatensauce wahrscheinlich immer im Schatten meiner süditalienischen Schwiegermutter stehen, aber irgendwas ist ja immer. Ich koche inzwischen jedenfalls gerne und auch gut, Nuno hat mir lange geholfen, jetzt hilft mir das Kindchen und wirft hingebungsvoll Basilikum (natürlich) in die Töpfe. Was ich aber trotz nicht zu leugnender Internetaffinität und Fotografiermanie nicht tue, ist Essen zu fotografieren. Sonst ungefähr alles, aber Essen nicht. Auf mehrfachen Wunsch hier also das nicht selbst erfundene, aber selbst erprobte Rezept für das Feigenhuhn, unbebildert.

Hühnchen mit Feigen
(aus Griechenland)

aus: mediterran kochen, Lingen, Köln 2005.

Zutaten: 
1 küchenfertiges  Hühnchen [ich habe Einzelteile genommen, dann kann man auch nach Belieben bzw. erwarteter Gästezahl Beine ergänzen]
10 Feigen, frisch oder gekocht aus dem Glas. [Ich nehme frische und lasse darum die Erklärungen des Originalrezepts zu den eingemachten Feigen weg]
Salz
Pfeffer
1/2 TL gemahlener Kreuzkümmel
1 EL getrockneter Oregano
4 Schalotten [maximal, finde ich]
3 Zehen Knoblauch [yeah]
1 Lorbeerblatt
250 ml Portwein [beim ersten Versuch hatte ich nur noch alten Sherry, den ich mit Brühe gestreckt habe. Ging auch prima.]
Saft von 1 Zitrone
1 Prise Zucker
200 ml Sahne

*

Zubereitung:
Das Hühnchen waschen und trockentupfen. Die Feigen waschen und trockentupfen.
Das Huhn gegebenenfalls zerteilen. [Hier schon mal den Ofen anmachen.] Das Fleisch von allen Seiten mit Salz, Pfeffer, Kreuzkümmel und Oregano würzen. Die Hühnchenteile in einen Bräter legen. Die Schalotten schälen, in Ringe schneiden und im Bräter verteilen. Den Knoblauch schälen und die ganzen Zehen hinzufügen.
Die Feigen rund um das Hühnchen verteilen. Ich habe ein paar Feigen halbiert, damit sie mehr Saft abgeben. Das Lorbeerblatt dazugeben, alles mit Portwein und Zitronensaft auffüllen. Mit einer Prise Zucker würzen.
Das Ganze im vorgeheizten Ofen bei 180° circa 1 Stunde garen lassen.
Es duftet quasi sofort.
Die Temperatur mit dem tollen Bratenthermometer kontrollieren – bei Geflügel bin ich pingelig – und das Hühnchen herausnehmen, in Alufolie einschlagen und warm stellen. Das Lorbeerblatt und die Knoblauchzehen entfernen [vielleicht auch die Zwiebelringe], die Sauce aufkochen. Ich habe das in einem extra Töpfchen gemacht und das Huhn nicht in Alufolie irgendwo warm gestellt (warm ist eigentlich nur der Ofen), sondern das Huhn solange zusammen mit den meisten Feigen abgedeckt im geleerten Bräter oder in einer feuerfesten Form in den offenen Ofen zurückgestellt. Also, Sauce aufkochen, die Sahne einrühren. Ich habe auch noch ein oder zwei halbe gegarte Feigen zermatscht. Die Sauce bei großer Hitze etwas einkochen lassen und gegebenenfalls mit allen Gewürzen nochmals abschmecken.
Dann Hühnchen und Feigen in eine große Schale oder im Bräter servieren. Dazu eventuell Salat, es reicht aber auch viel Baguette, mit dem man die wunderbare Sauce aufstippen kann.

Schmeckt: bei uns allen
Vorbereitung: kurz
Anspruch: ganz einfach, schmeckt und klingt aber nach mehr.
Küchenchaos: gering. Es sei denn, man lässt das ganz große Oregano-Glas auf die Fliesen fallen, dann erheblich.
Organisation: einfach, ein Ein-Komponenten-Essen, wo alles gleichzeitig fertig ist, wenn man das Baguette nicht vergisst. Hektisch wird es nur ganz kurz beim Sauce machen. Das lohnt sich aber.
Insider-Tipps: Portwein findet man beim Wein, nicht beim Schnaps.
Bonus: alles duftet.

 

231 Gedanken zu „Percanta kocht: Feigenhuhn

  1. Für Sonntag geplant, aus Gründen dann heute erst nachgekocht: Hammer! Superzartes, extrem leckeres Fleisch, und die Sauce ist zum Niederknien. Hier so faule Socke, habe die Hühnerteile aus der Sauce genommen, Lorbeerblatt und Knoblauch rausgefischt und den ganzen Rest, inkl. Zwiebeln, im Bräter aufgekocht, dann Sahne dran und nochmal gut kochen lassen. Mjammmmm. Danke für das Rezept, wird als „Percanta-Poulet“ in die dauerhafte Küche übernommen.

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