Grappa Soaked Figs
Wash birds inside, and cut. Pat dry with a clean kitchen towel.
Stuff cavity of birds with lemon, parsley, bay leaves and
shallots. Season with salt and pepper. Brush with truffle butter
and transfer to the middle rack in the pre heated oven.
Roast for 25 minutes, remove from heat cover with foil and keep
Cut Swiss chard into 2-inch pieces wash and drain. In a skillet
over medium heat sauté the chard in olive oil until evenly
coated, about 1 minute. Add garlic and white wine and continue to
cook until almost all the wine has evaporated, about 3-4 minutes.
Season with salt and pepper, remove from heat and keep warm until
In a sauce pot over medium heat sauté the figs in olive oil for 2
minutes. Add lemons and grappa continue to cook until almost dry.
Add wine and chicken jus and reduce heat to low. Cook for 15
minutes, remove from heat and keep warm.