Looking for a recipe for a scrumptious roasted chicken supper? Here it is, Chicken with Port and Figs. . Top the chicken with a heavenly sauce made from port wine, lemon zest, and dried figs, and you have turned an everyday meal into an extraordinary main dish. Look for ruby port; it is the lightest and fruitiest in flavour and will lend the richest colour to your sauce. Black mission figs, with their purple-black colour, will blend in perfectly; or for a contrasting green variety, try Cali Myrna figs.
Chicken with Port and Figs
Chicken with Port and Figs is a dish that is succulent and sweet with a slight kick in every mouthful. A true pleasure.
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Servings: 4 people
Calories: 975kcal
Ingredients
- 8 large dried figs tough stems removed
- 1 cup water
- 2/3 cup port plus 1 tbsp extra
- 2 strips lemon zest
- 4 lbs chicken quartered
- 1 tbsp olive oil
- 1 tbsp butter
- salt
- black pepper ground
Instructions
- Heat the oven to 375 degrees F. 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.8 large dried figs, 1 cup water, 2/3 cup port, 2 strips lemon zest
- 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.4 lbs chicken, 1 tbsp olive oil, salt, black pepper, 1 tbsp butter
- 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.
Notes
A recipe for a scrumptious roasted chicken supper. Top the chicken with a heavenly sauce made from port wine, lemon zest, and dried figs, and you have turned an everyday meal into an extraordinary one. Look for ruby port; it is the lightest and fruitiest in flavour and will lend the richest colour to your sauce. Black mission figs, with their purple-black colour, will blend in perfectly; or for a contrasting green variety, try Cali Myrna figs.
Nutrition
Calories: 975kcal | Carbohydrates: 5g | Protein: 134g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 376mg | Sodium: 1786mg | Potassium: 1139mg | Sugar: 3g
1 comment
Simple and divine. The sauce is worth licking the plate for.