Pollo Con Higos: A Taste of Spanish Comfort

The first time I tasted chicken with figs, or Pollo Con Higos, was at a small, unassuming restaurant in Barcelona. The aroma alone drew me in from the street – a heady blend of sweet figs, savory bacon, and earthy thyme. Each bite was an explosion of flavors, the tender chicken melding perfectly with the sweet-and-savory sauce. It was a dish that felt both rustic and refined, a testament to the beauty of simple ingredients cooked with care. I was instantly hooked, and have been chasing that flavor memory ever since. Now, I’m excited to share my take on this classic dish.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 30 minutes
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: May not be suitable for Gluten-Free, Dairy-Free, or Nut-Free diets. Please read the ingredients.

Ingredients

• 2 (4 lb) chicken, cut into 10 pieces each
• Oil (vegetable or olive, for browning)
• 2 lbs dried figs, cut in half (or 1 pint fresh figs)
• 1 tablespoon sugar
• 1 lb thick slab bacon, diced (pancetta can be substituted)
• 2 carrots, chopped (2 inch pieces)
• 1 large Spanish onion, chopped (2 inch pieces)
• 3 stalks celery, chopped (2 inch pieces)
• 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 2 tablespoons flour
• 2 tablespoons tomato paste
• 1/4 cup cognac
• 1 (48 ounce) can chicken broth
• 5 whole cloves
• 2 bay leaves
• Kosher salt
• Fresh ground black pepper

Equipment Needed

• Large heatproof bowl
• Large cold skillet
• Slotted spoon
• Paper towels
• Large deep skillet
• Large paellera or Dutch oven
• Strainer

Instructions

1. Hydrate the Figs: In a heatproof bowl, pour enough boiling water over the dried figs to cover them completely. Add 1 tablespoon of sugar. Let stand until the figs are softened, about 20 minutes (depending on your figs). If using fresh figs, this step is not necessary.

2. Prepare the Bacon: Cut off the skin from the slab bacon, then cut the bacon into ½ inch slices. To remove the skin from the bacon, start by using a paring knife to separate the skin from the fat at one corner, then lift the skin up as you continue cutting, making it easier to see what you’re doing. Cut the slices crosswise into ½ inch strips.

3. Render the Bacon: Toss the bacon pieces into a large cold skillet and put the pan over medium heat. Cook the bacon, stirring it once or twice, until it starts to give up its fat. Cook, stirring often, until it is well browned, about 10 minutes.

4. Remove Bacon and Reserve Fat: Scoop the bacon onto paper towels with a slotted spoon and set aside. Pour off almost all the fat from the pan, reserving about 1 tablespoon of fat.

5. Sauté the Vegetables: Add the celery, onion, carrot, and thyme to the reserved fat in the skillet and cook, still over medium heat, until lightly browned, about 10 minutes.

6. Make a Roux: Sprinkle the flour over the vegetables and stir everything together until the flour coats the vegetables and picks up all the fat. Adjust the heat to low and keep stirring until there are no traces of raw white flour sticking to the vegetables, which would give an unpleasant taste to the finished sauce.

7. Add Tomato Paste: Stir in the tomato paste and cook for a minute or two.

8. Deglaze with Cognac: Take the pan off the heat and pour in the cognac. Return the pan to the heat and boil until the cognac is almost evaporated. Stand back from the pan once you add the cognac; there is a chance it could burst into flames.

9. Simmer the Sauce: Pour the chicken broth into the pan, stirring to dissolve the flour. Toss in the bay leaves and cloves and bring to a boil. Adjust the heat so the sauce is at a gentle boil and cook, stirring occasionally, until the sauce is lightly thickened, about 30 minutes.

10. Season the Chicken: Season the chicken generously with salt and pepper.

11. Brown the Chicken: Pour enough vegetable oil into a large deep skillet to lightly coat the bottom. Heat over medium-high heat until the oil is rippling. Add as many pieces of chicken, skin side down, to the pan as will fit without crowding. Cook, turning once, until dark golden brown on both sides, about 10 minutes. The chicken doesn’t have to be cooked through; it will finish cooking in the sauce.

12. Combine Chicken and Sauce: Transfer the browned pieces to a large paellera or Dutch oven and brown the rest of the chicken, in batches if necessary. Skim off any foam or fat that rises to the surface of the sauce as it cooks. Strain the sauce, discard the vegetables, and add the sauce to the browned chicken.

13. Add Figs and Bacon: Drain the figs (if soaked) and discard the liquid. Scatter the bacon and figs over the chicken, breaking up some of the figs as you go to help the sauce thicken.

14. Simmer Until Tender: Bring the sauce to a boil, cover the paellera or Dutch oven, and cook until the chicken is tender and the figs are very soft and have started to dissolve into the sauce, 45 minutes to 1 hour.

15. Serve: Serve hot with yellow rice.

Expert Tips & Tricks

• Browning the chicken is key to developing a rich flavor in the final dish. Don’t overcrowd the pan; work in batches to ensure each piece gets nicely browned.
• Deglazing with cognac adds a depth of flavor that is hard to replicate. If you don’t have cognac, you can use a dry sherry or white wine in a pinch.
• Don’t be afraid to experiment with the type of figs you use. Mission figs offer a deep, rich flavor, while Calimyrna figs are milder and sweeter.
• If you find the sauce is too thick, add a little more chicken broth to reach your desired consistency. If it’s too thin, simmer uncovered for a bit longer to allow it to reduce.

Serving & Storage Suggestions

Serve Pollo Con Higos hot, spooned generously over a bed of fluffy yellow rice to soak up all that delicious sauce. Garnish with a sprinkle of fresh parsley or a few sprigs of thyme for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, or in the microwave. You may need to add a splash of chicken broth or water if the sauce has thickened too much during storage. This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Please note that this is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	693 kcal	35%
Total Fat	45.85g	70%
Saturated Fat	13.85g	70%
Cholesterol	163.7mg	55%
Sodium	865.45mg	36%
Carbohydrate	27.2g	9%
Fiber	4.05g	16%
Sugar	19g
Protein	42.65g	85%

Variations & Substitutions

• Pancetta instead of bacon: For a slightly different flavor profile, substitute pancetta for the slab bacon.
• Fresh figs: Use fresh figs if they are in season for a lighter, fresher flavor.
• Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Wine instead of Cognac: Use a dry red or white wine instead of cognac for deglazing the pan.
• Bone-in thighs: Chicken thighs will also work wonderfully in this recipe.
• Vegetarian: Use hearty mushrooms such as cremini or portobello in place of the chicken.

FAQs (Frequently Asked Questions)

Q: Can I use boneless, skinless chicken breasts for this recipe?
A: While you can use boneless, skinless chicken breasts, the dish will have more flavor if you use bone-in, skin-on pieces. If you do use breasts, be careful not to overcook them, as they can dry out.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when its internal temperature reaches 165°F (74°C). You can use a meat thermometer to check.

Q: Can I make this dish ahead of time?
A: Yes, this dish is even better the next day! The flavors meld together beautifully overnight. Simply store it in the refrigerator and reheat before serving.

Q: I don’t have a paellera or Dutch oven. Can I use another type of pan?
A: You can use any large, deep skillet with a lid. Make sure the pan is oven-safe if you plan to finish cooking the dish in the oven.

Q: My sauce is too salty. What can I do?
A: If your sauce is too salty, try adding a squeeze of lemon juice or a small amount of sugar to balance the flavors. You can also add a peeled potato to the sauce while it simmers; the potato will absorb some of the salt. Be sure to remove the potato before serving.

Final Thoughts

Pollo Con Higos is more than just a recipe; it’s an experience. It’s a journey of flavors that transports you to a sun-drenched Spanish countryside. The combination of sweet figs, savory bacon, and tender chicken is simply irresistible. I encourage you to try this recipe and create your own memories around this delightful dish. Whether you’re cooking for a special occasion or a cozy weeknight meal, Pollo Con Higos is sure to impress. Don’t be afraid to experiment with the ingredients and make it your own. Enjoy, and buen provecho!