Best Chicken With Figs In A Port Wine Sauce Recipes

CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE

Chicken Tenders with Balsamic-Fig Sauce image

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

Ingredients

1 pound chicken tenders
salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 shallot, minced
1 clove garlic, minced
½ cup red wine
¼ cup balsamic vinegar
4 fresh figs, cut into 1/2-inch pieces
1 teaspoon minced fresh thyme leaves
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
1 teaspoon butter

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 FRESH FIGS AND WINE SAUCE

Chicken With Fresh Figs and Wine Sauce image

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

Ingredients

4 chicken breasts
2 tablespoons olive oil
20 fresh figs, halved
1 teaspoon sweet paprika, divided
2 tablespoons fresh rosemary, coarsely chopped
1 1/2 cups red wine
salt and pepper

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

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Roasted Chicken With Figs and Rosemary image

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

Ingredients

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

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