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
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE
The balsamic vinegar is a nice contrast to the sweet figs which add great texture, and the thyme provides just a bit of savoriness to this sweet and rich sauce.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
- Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
- Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
- Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 23.2 g, Cholesterol 79.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 455.9 mg, Sugar 12.5 g
CHICKEN WITH FIGS IN PORT SAUCE
Categories Dinner
Number Of Ingredients 19
Steps:
- Remove skin and bones from chicken breasts; cut each whole chicken breast into halves. flatten each half breast to 1/2 inch thickness between waxed paper, careful not to cut chicken Heat margarine in 10 inch skillet over medium heat until melted. Cook ckicken in butter turning once until light brown. 15-20 min. Add port. heat to boiling redue heat. Cover and simmer until chicken is done 15-20 min remove chicken to warm platter, keep warm Add whipping cramto skillet. heat to boiling; cook uncovered until very thick, about 8 mins. Stir in remaining ingrediants except rice. Cook, stirring occasionally, until figs/apricots are hot about 3 min. place chicken in pieces on rice; spoon sauce over chicken and rice. Garnish with orange sections and sprigs of fresh herb if desired.
More about "chicken with figs in port 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.
CHICKEN WITH PORT AND FIGS RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
4/5 Total Time 50 minsCategory Dinner
- 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.
CHICKEN FRICASSéE WITH FIGS & PORT SAUCE
From somersetridge.com
BALSAMIC FIG GLAZED CHICKEN - NO SPOON NECESSARY
From nospoonnecessary.com
SEARED CHICKEN WITH FIGS & PISTACHIO YOGURT
From theoriginaldish.com
FIG- AND MANCHEGO-STUFFED CHICKEN BREASTS WITH PORT …
From seriouseats.com
Cuisine SpanishTotal Time 8 hrsCategory Entree, Dinner, MainsCalories 610 per serving
SEARED CHICKEN WITH PISTACHIO YOGURT, CARAMELIZED FIGS …
From foodrhythms.com
PAN SEARED CHICKEN BREASTS WITH BALSAMIC FIG SAUCE
From familyspice.com
BALSAMIC CHICKEN WITH FIGS - EVERYDAY DELICIOUS
From everyday-delicious.com
GARNET CHICKEN WITH PORT & FIG - JUST BARE FOODS
From justbarefoods.com
CHICKEN WITH PORT AND FIGS - PORTUGUESE RECIPES - DELISH
From delish.com
CHICKEN WITH FIGS IN A PORT WINE SAUCE - ALLRECIPES
From allrecipes.com
CHICKEN WITH PORT AND FIGS RECIPE | RECIPES.NET
From recipes.net
CHICKEN WITH FIGS IN PORT SAUCE - ALLMEXRECIPES
From allmexrecipes.com
ROAST CHICKEN WITH PORT-SOAKED FIGS - FEAST MAGAZINE
From feastmagazine.com
10 BEST CHICKEN BREAST WITH PORT WINE SAUCE RECIPES
From yummly.com
CHICKEN WITH FIGS IN A PORT WINE SAUCE | RECIPESTY
From recipesty.com
DEVILED CHICKEN THIGHS RECIPE
From allrecipes.com
CHICKEN WITH FIG AND PORT SAUCE - 9KITCHEN - NINE
From kitchen.nine.com.au
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