Makes 4 Servings
4 chicken thighs (with bones)
1 banana
2 dried figs
4 thyme branches
30cc white wine
1 teaspoon curry powder
15cc brandy
60cc fresh cream
virgin oil, as required
10g butter
olive oil, as required
salt, as required
pepper, as required
Make a cut on chicken thighs along the bone. Cut out into two portions at joint. Salt and pepper to taste.
Heat pan with olive oil. Grill skin side of chicken first. Add thyme and grill, pouring oil onto the contents. When browned, turn over and grill.
Peel banana and diagonally cut into 4 – 5 mm widths. Thinly slice dried fig.
When the chicken is cooked to 70 or 80 percent, discard excess oil. Add butter, banana and dried fig, and cook. Sprinkle with curry powder. Add brandy and white wine. When it lightly evaporates, add fresh cream. Salt and pepper to taste.
Transfer chicken and banana to a serving dish. Pour sauce, together with dried fig and thyme, over it.