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Chicken with figs in a port wine sauce recipe

Chicken with figs in a port wine sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

This is a delicious dish, with hints of Middle Eastern flavours. Easy to make and a firm favourite when entertaining.

15 people made this

IngredientsServes: 5

  • 4 tablespoons plain flour
  • 5 skinless, boneless chicken breast fillets
  • 2 tablespoons butter
  • 4 tablespoons port wine
  • 125ml (4 fl oz) dry white wine
  • 125ml (4 fl oz) chicken stock
  • 6 dried figs (stems removed)
  • 2 tablespoons double cream

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Place the flour in a shallow dish. Dredge the chicken breasts in the flour.
  2. Melt the butter in a large frying pan over medium high heat. Cook the chicken in the preheated pan until golden brown, about 2 minutes per side. Pour the port, white wine and chicken stock over the chicken, and scatter the figs around the frying pan.
  3. Bring the liquid to the boil and reduce heat to low; simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the pan and cover with aluminium foil.
  4. Bring the sauce in the frying pan to the boil over medium high heat. Reduce the heat to medium low and simmer for 5 minutes. Whisk in the cream and pour over the chicken to serve.

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (6)

by Alyson W.

I had never cooked with figs before last week, and this was one of my first attempts. This is a good recipe, but it needs to be developed further. The sauce doesn't have much of a taste, and I would prefer the chicken to have more of a crust. Thanks for a great starting point, though!-01 Nov 2007

by anyeone

I tried this because I thought a port wine sauce on chicken sounded good, but no one in my house liked this one. The sauce was nearly flavorless and the chicken didn't fully cook in 15 minutes. Next time I want port wine sauce I will make it from the beef tenderloin with roasted shallots recipe even though it takes more effort.-01 Feb 2011


Chicken Fricassée with Figs and Port Sauce

Place figs, Port, and 1 bay leaf in medium bowl. Cover and let figs marinate at room temperature overnight.

Step 2

Sprinkle chicken with salt and pepper. Wrap 3 pieces ham around each piece of chicken, securing with metal lacing pins or toothpicks. Melt 3 tablespoons butter in large pot. Add chicken and cook until browned on all sides, about 6 minutes total. Transfer to plate. Add shallots and garlic to pot. Sauté until beginning to brown, about 3 minutes. Add 2 bay leaves, tomatoes, celery, and coriander sauté 5 minutes. Add 1/4 cup Port from fig marinade. Return chicken to pot. Add 2 cups chicken broth. Cover and simmer until chicken is cooked through, adding more broth if too dry and turning chicken occasionally, about 35 minutes.

Step 3

Meanwhile, transfer remaining Port from fig marinade to small saucepan. Boil until slightly thickened, about 5 minutes. Remove from heat and add figs cover and set aside.

Step 4

Transfer chicken to platter. Boil sauce until reduced slightly, about 4 minutes. Stir in remaining 1 tablespoon butter. Pour sauce over chicken. Serve with figs in Port sauce.


Recipe Summary

  • 8 dried figs, tough stems removed
  • 1 cup water
  • ⅔ cup plus 1 tablespoon port
  • 2 3- inch-long strips lemon zest
  • 1 chicken (3 to 3 1/2 pounds), quartered
  • 1 tablespoon olive oil
  • Salt
  • Fresh-ground black pepper
  • 1 tablespoon butter, cut into four pieces

Heat the oven to 375°. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid. Cut the figs in half.

Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven return the breasts to the pan.

Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.

Pour off the fat from the roasting pan. Set the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken.

Menu Suggestion: A green vegetable, such as steamed broccoli, makes a quick and easy side dish.

Wine Recommendation: A Portuguese red wine such as a Dão, combining soft texture with full flavor, is a geographical match. The savory sauce would also go nicely with a fruity cabernet sauvignon or merlot from either California or Australia.


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This is a simple and elegant preparation for boneless, skinless chicken breast.

What to buy: Fresh figs can be found in grocery stores during the summer and early fall. Otherwise substitute dried figs by slicing them in half and adding them to the port reduction when the chicken broth is added.

Tips for Chicken

Instructions

  1. 1 Heat the oven to 400°F and arrange a rack in the middle.
  2. 2 Melt 1 tablespoon of the butter in a medium frying pan over medium heat. When it foams, add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened and golden brown. Transfer to a plate and set aside.
  3. 3 Add the port to the frying pan and bring to a boil over high heat. Reduce the heat to medium and continue to simmer until the port is reduced by half, about 6 to 10 minutes. Add the broth and reduce by half again (you should have about 2 cups) remove from heat and set aside. Meanwhile, mix together the reserved shallots, cheese, and 1 tablespoon of the thyme in a small bowl until evenly incorporated. Divide into 6 portions and set aside.
  4. 4 Make pockets in the chicken by laying 1 breast on a cutting board and using a sharp knife to slice horizontally about three-quarters of the way through the meat. Move the knife in a fanning motion to slightly enlarge the pocket (be careful not to cut all the way through) repeat with the remaining chicken breasts. Season the chicken all over with salt and pepper and stuff the divided shallot filling into the pockets.
  5. 5 Heat the olive oil and 2 tablespoons of the butter in a large frying pan over medium-high heat. When the butter foams, add 3 of the chicken breasts and cook until golden brown, about 3 minutes. Flip and repeat. Remove and repeat with the remaining chicken. Once all the chicken is browned, place it on a baking sheet and bake until it’s cooked all the way through (the juices will run clear when pierced with a knife), about 20 minutes.
  6. 6 About 5 minutes before the chicken is ready, melt 1 tablespoon of the butter in a medium frying pan over medium heat. Once it foams, add the figs, cut side down, and the remaining thyme and cook until the figs are well browned. Add the reserved port sauce and the remaining 2 tablespoons butter and stir until the butter has melted and the sauce is heated through. Season with salt and pepper if necessary. When the chicken is ready, transfer to a serving platter, top with the sauce and figs, and serve.

Beverage pairing: Qupé Marsanne, California. Marsanne makes wines with good weight, but also good acidity and subtle, unprepossessing flavors of white peaches and jasmine. It’s lovely with something equally humble like chicken, especially when accented with thyme, the sharpness of chèvre, and the richness of figs.


Baked Chicken with Port Wine and Figs

Rinse the chicken inside and out, pat dry and cut into 8 pieces.

Rinse the basil and shake dry, put some aside for garnish and chop the rest. Peel and finely chop the garlic and onion.

Preheat the oven to 200°C (approximately 390°F). Heat the oil and 1 tablespoon butter in a Dutch oven. Add the chicken pieces and the garlic and cook over medium-high heat, stirring frequently until the chicken is lightly brown, about 5 minutes. Add the onion, ginger, cinnamon and pepper, stir to coat. Add the Port wine and bring to a simmer. Cover, transfer to the oven and cook until the chicken is almost cooked through, about 30 minutes. Meanwhile, brush the figs and cut in half. Add the figs to the pan after the chicken has cooked for 30 minutes, season with salt and pepper. Stir the honey into the pan along with the basil leaves and the remaining butter, and cook until the butter has melted and the chicken is cooked through, about 10 minutes.


Wash the figs and cut off the stem.

Cut them into quarters, but not all the way through so the quarters stay together.

Use a vegetable peeler to obtain the rind of the lemon.

Use a very sharp pairing knife to remove as much as the white pith from the lemon rind as possible, as it gives off a bitter flavor. You only want the yellow part.

Arrange them in a saucepan in which they fit snugly.

Add the sugar or agave syrup…

The figs should be barely covered with the red wine. They may float a little.

Turn off the heat as soon as it boils, then allow the figs to cool off in the hot wine. This will poach the figs.

Meanwhile, toast the pistachios for 8-10 minutes in the oven at 180C/350F. Allow them to cool and roughly chop them.

Take the figs out of the wine as soon as they have cooled off.

Bring the wine to a boil to burn off the remaining alcohol and concentrate the flavor.

Keep going until you have about 125 ml (1/2 cup) left.

Serve the figs with the sauce and the pistachios.

In this version the sauce has a stronger wine flavor because the wine is reduced, but otherwise a very elegant flavor because of the lemon rind.


Recipe Summary

  • 4 12 ounce packages cooked chicken meatballs with caramelized onion (Aidells)
  • ¾ cup port
  • ¾ cup water
  • ½ cup finely chopped dried figs (about 8)
  • 2 tablespoons quick-cooking tapioca, crushed
  • 1 ½ teaspoons snipped fresh rosemary

Place meatballs in a 3 1/2- or 4-quart slow cooker. For sauce, in a medium bowl combine port, the water, figs, tapioca, and rosemary. Pour sauce over meatballs.

Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Stir to coat meatballs with sauce.

Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours. Use toothpicks or cocktail picks for serving.


How to Make It

Sauté onion in oil in a large frying pan over medium heat, stirring occasionally, until soft, about 5 minutes.

Add port, 2 cups chicken broth, the figs, and star anise. Boil over medium-high heat, stirring occasionally, until liquid is reduced by about a third, about 15 minutes. Remove and discard star anise.

Purée mixture in a blender until smooth. Pour into a saucepan over low heat. Whisk in butter, vinegar, salt to taste, and a generous amount of pepper. If sauce is too thick, thin with a little more chicken broth. Serve hot.


Figs in Blankets With Port-Mustard Sauce

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

This clever riff on the classic pigs in blankets comes from a Champagne bar, with branches in San Francisco and New York, where they’re made with fresh figs. Using dried figs gives them year-round adaptability. The figs are plumped in port and stuffed with Stilton, though any blue cheese will be fine. The port used for soaking is reduced to a syrup, and flavors a mustard sauce. The figs in blankets are a great holiday tidbit with white, red, rosé or sparkling wine, with cocktails or punch. Serve them alongside a salad or as part of a cheese course. They’re easily prepared in advance and frozen. The puff pastry is quick to prepare in a food processor using frozen butter. The figs in blankets can also be made with purchased puff pastry one pound is what you’ll need. &mdashFlorence Fabricant


Watch the video: ChickenThighs with Port Fig Reduction Sauce