Chicken With Figs In A Port Wine Sauce Recipes
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
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.
More about "chicken with figs in a port wine sauce recipes"
ROAST CHICKEN WITH CARAMELIZED ONIONS AND FIGS IN A PORT …
From cookingwithcocktailrings.com
Servings 4Calories 936 per serving
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the onions. Sauté until the onions are soft and tender, about 10 minutes. Toss the onions with sugar and salt then reduce the heat to medium-low and cook, stirring occasionally, until the onions are slightly caramelized but not fully uniformly browned (the onions will continue cooking with the chicken).
- Heat oven to 400ºF. Rinse the chicken and pat it completely dry. Gently slide your fingers between the breast and the skin to loosen the skin and make two pockets. Repeat with the chicken thighs. Push pats of butter and a sprig of thyme into each of the four pockets and the head of garlic inside the chicken. Season generously with salt and pepper all over. Place in a roasting pan on top of the slightly caramelized onions. Arrange figs around the sides of the chicken.
ROAST CHICKEN WITH PORT AND FIGS - FOOD & WINE
From foodandwine.com
4/5 Total Time 50 mins
- 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.
10 BEST CHICKEN BREAST WITH PORT WINE SAUCE RECIPES
From yummly.com
CHICKEN WITH PORT AND FIGS RECIPE - EASY RECIPES
From recipegoulash.cc
15 RECIPES WITH PORT WINE - SELECTED RECIPES
From selectedrecipe.com
10 BEST PORT WINE FIG SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN WITH FIGS IN A PORT WINE SAUCE | RECIPE | SAVORY CHICKEN ...
From pinterest.com
CHICKEN WITH FIGS IN PORT SAUCE - ALLMEXRECIPES
From allmexrecipes.com
FIG- AND MANCHEGO-STUFFED CHICKEN BREASTS WITH PORT WINE PAN …
From seriouseats.com
CHICKEN WITH FIGS IN A PORT WINE SAUCE TASTY RECIPES
From designgirlhollytemplate.blogspot.com
CHICKEN WITH FIGS IN A PORT WINE SAUCE RECIPE - EASY RECIPES
From recipegoulash.cc
CHICKEN WITH FIGS IN A PORT WINE SAUCE | RECIPESTY
From recipesty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
