Chicken With Figs In A Port Wine Sauce Food
CHICKEN WITH FRESH FIGS AND WINE SAUCE
Make and share this Chicken With Fresh Figs and Wine Sauce recipe from Food.com.
Provided by ellie3763
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with 1/2 tsp paprika, salt and pepper.
- Heat oil in a large pan. Add chicken breasts and brown both sides, about 2 minutes per side.
- Add wine and figs, and sprinkle rosemary and remaining 1/2 tsp paprika on top. Turn heat to medium, cover, and cook until chicken is cooked through, about 12-15 minutes. Move chicken from pan to a plate, and let it rest covered.
- Let the wine and fig sauce reduce without a cover for an additional 5 minutes, until thickened. Divide chicken breasts among plates, and pour sauce on top.
Nutrition Facts : Calories 571.7, Fat 21, SaturatedFat 5, Cholesterol 92.8, Sodium 97.9, Carbohydrate 50.7, Fiber 7.6, Sugar 41.2, Protein 32.3
CHICKEN FRICASSéE WITH FIGS AND PORT SAUCE
Provided by Tanya Emerick
Categories Chicken Garlic Tomato Sauté High Fiber Fig Port Fall Winter Prosciutto Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place figs, Port, and 1 bay leaf in medium bowl. Cover and let figs marinate at room temperature overnight.
- 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.
- 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.
- 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.
CHICKEN WITH BALSAMIC FIG SAUCE
This is a Cooking Light recipe with slight changes. I love figs for a snack, and was thrilled to find this fabulous chicken recipe using figs. It is also quick compared to cooking chicken in the oven. I'll definitely make this one again. Fancy enough for a dinner party, easy enough for everyday.
Provided by karen
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle both sides of chicken evenly with 1 1/2 tsps thyme, 1/4 tsp salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat.
- Add chicken and cook for 6 minutes on each side or until no longer pink. Remove from pan and keep warm by covering plate with towel or placing in warm oven.
- Reduce heat to medium and add butter to skillet.
- Add onions and saute for 3 minutes.
- Add broth, vinegar, soy sauce and figs.
- Simmer until sauce is reduced to 1 cup (about 3 minutes).
- Add 1 tablespoon thyme and 1/4 tsp salt.
- Cut chicken breasts on the diagonal into slices. Serve sauce over chicken.
Nutrition Facts : Calories 224.2, Fat 5, SaturatedFat 2.3, Cholesterol 76.1, Sodium 653.7, Carbohydrate 15.4, Fiber 2.4, Sugar 10.3, Protein 29.1
CHICKEN WITH FIGS IN A PORT WINE SAUCE
This is a delicious dish, with Middle Eastern flavors. Easy to make and a firm favorite when entertaining.
Provided by AUSSIEBEAR
Categories Chicken Breasts
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Place the flour in a shallow dish. Dredge the chicken breasts in the flour.
- Melt the butter in a large skillet over medium-high heat. Cook the chicken in the preheated skillet 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 skillet.
- Bring the liquid to a boil and reduce heat to low, simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the skillet and cover with foil.
- Bring the sauce in the skillet to a 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.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 22.3 g, Cholesterol 88.9 mg, Fat 8.6 g, Fiber 2.1 g, Protein 29.2 g, SaturatedFat 4.8 g, Sodium 182.9 mg, Sugar 10.2 g
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2013-12-07 Directions. Step 1. Heat the oven to 375 F degrees. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, …
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- Heat the oven to 375 F degrees. 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.
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