Bake Boil British Chicken Dairy Europe Fruit Grill

Chicken with Port and Figs

Chicken with Port and Figs - TheRecipe.Website
Written by Guest

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.

Chicken with Port and Figs - TheRecipe.Website

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.
4.78 from 36 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish
Cuisine: American, British
Keyword: Chicken, Fruit
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 975kcal

Ingredients
 

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.
  • 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.

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