Bouchees festives de poulet figues et bacon
8 and more Portions
recipes.30 MIN Brining
15 min Prepping
20 min Cooking
Recipe Easy


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  • 6 slices F. Ménard bacon, cut in half
  • 1 tsp. (5 ml) garlic salt
  • 1 tsp. (5 ml) ground pepper
  • 1 cup (250 ml) boiling water
  • 6 dried figs, cut in half
  • 2 tbsp. (30 ml) honey
  • 2 tbsp. (30 ml) balsamic vinegar


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  1. Combine chicken, garlic salt, and pepper in a bowl. Cover with plastic wrap and chill in refrigerator for 30 minutes or overnight.
  2. Place figs in a small bowl, cover with hot water, and let stand for 20 minutes.
  3. Drain figs and set soaking water aside.
  4. Place a chicken cube and fig half on a bacon half and wrap tightly. Secure with a toothpick. Repeat for remaining chicken cubes.
  5. In a small saucepan, bring fig soaking water, honey, and balsamic vinegar to a boil. Reduce by half for about 5 minutes or until mixture has a syrupy consistency. Set aside.
  6. Preheat oven to 400°F (205°C) and place rack in top position.
  7. Arrange chicken bites on a baking sheet lined with parchment paper and bake for 10 minutes.
  8. Remove from oven and brush each bite with balsamic glaze.
  9. Return to oven for 10 minutes and serve hot.