Chicken With Figs In Port Sauce Recipes
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 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 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 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 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
More about "chicken with figs in port sauce recipes"
CHICKEN WITH PORT AND FIGS RECIPE - FOOD AND WINE
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, …
From foodandwine.com
4/5 Category Meat + PoultryServings 4Total Time 50 mins
From foodandwine.com
4/5 Category Meat + PoultryServings 4Total 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.
CHICKEN WITH PORT AND FIGS RECIPE | MYRECIPES
2004-06-10 Directions Instructions Checklist Step 1 Heat the oven to 375°. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, …
From myrecipes.com
Servings 4
From myrecipes.com
Servings 4
- Heat the oven to 375°. 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 AND PORT SAUCE RECIPE | BON …
2007-09-01 cups (or more) low-salt chicken broth Preparation Step 1 Place figs, Port, and 1 bay leaf in medium bowl. Cover and let figs marinate at room temperature overnight. Step 2 …
From bonappetit.com
Servings 4
From bonappetit.com
Servings 4
- 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.
SAUTéED CHICKEN WITH FIGS IN PORT WINE SAUCE RECIPE
2009-08-21 Directions Instructions Checklist Step 1 Pat chicken dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat until hot. Season chicken with thyme, salt, …
From myrecipes.com
Servings 4Total Time 47 mins
From myrecipes.com
Servings 4Total Time 47 mins
- Pat chicken dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat until hot. Season chicken with thyme, salt, and pepper. Dredge in flour. Add chicken to skillet, skin side down; reduce heat to medium, and cook 16 minutes or until skin is browned. Turn and cook 5 minutes or until browned. Remove chicken from pan; keep warm. Discard pan drippings.
- Melt butter in skillet over medium heat. Add figs and shallots; sauté 3 minutes or until shallots are tender. Add port; bring to a boil. Boil 1 minute; add beef broth, reduce heat, and simmer 3 minutes. Remove half of figs from skillet using a slotted spoon; keep warm with chicken. Process remaining figs and sauce in a food processor until smooth, stopping to scrape down sides as needed. Pour mixture through a wire-mesh strainer back into the skillet, discarding pulp and seeds. Return chicken and figs to sauce, and heat over medium-high heat 9 minutes or until chicken is done. Drizzle with vinegar, if desired. Cut chicken diagonally across the grain into thin strips. Serve sauce over chicken and figs. Garnish, if desired.
ROAST CHICKEN WITH PORT-SOAKED FIGS | RECIPES | FEASTMAGAZINE.COM
2020-09-25 Remove figs from lemon-port mixture and reserve liquid. Arrange soaked figs, shallots and garlic in the middle of the skillet; place chicken on top. Pour stock into skillet and place in oven. Roast until chicken is golden, crisp and internal temperature has reached 160ºF, approximately 50 minutes.
From feastmagazine.com
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CHICKEN WITH FIGS IN A PORT WINE SAUCE RECIPE REVIEW BY …
The sauce doesn't have much of a taste and I would prefer the chicken to have more of a crust. Thanks for a great starting point though! Chicken with Figs in a Port Wine Sauce recipe review by Alyson W. - Get more ideas of breast recipes on RedCipes. RedCipes . Appetizers and Snacks. 4,946 recipes. BBQ & Grilling. 20 recipes. Bread. 3,006 recipes ...
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Cut figs into quarters and place in a small bowl; cover with hot water and soak until soft, about 15 minutes. Lift fig s from liquid and place in a blender or food processor. Add 1/3 cup of the soaking liquid (discard remainder) and the broth, coriander, and dry mustard; whirl until smooth.
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2018-10-15 Place the chicken in a small baking dish, pour the marinade over the meat, leave for about half an hour to marinate or longer (overnight, in a refrigerator). Preheat the oven to 175 ° C / 347 °F / Gas Mark between 3 and 4. Slice the figs and arrange on the meat. Put the chicken in a preheated oven and bake for about 22 minutes.
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CHICKEN WITH PRESERVED LEMON & FIGS | VALLEY FIG GROWERS
Add the shallots, garlic and preserved lemon to the pan and sauté over medium heat until softened, about five minutes. Add the cinnamon and allspice and sauté a few additional minutes until fragrant. Add the chicken broth to the pan and, using a wooden spoon, scrape up any browned bits on the bottom of the skillet.
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SAUTéED CHICKEN WITH FIGS IN PORT WINE SAUCE RECIPE
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ROAST CHICKEN WITH CARAMELIZED ONIONS AND FIGS IN A PORT …
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CHICKEN WITH FIGS IN PORT SAUCE - ALLMEXRECIPES
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BREAST RECIPE: CHICKEN WITH FIGS IN A PORT WINE SAUCE BY …
2015-07-25 Cooking Directions. 1 Place the flour in a shallow dish. Dredge the chicken breasts in the flour. 2 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.
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CHICKEN WITH FIGS IN A PORT WINE SAUCE - CHICKEN BREAST RECIPES
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.
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SAUTéED CHICKEN WITH FIGS IN PORT WINE SAUCE - LUNCH RECIPES
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CHICKEN WITH FIGS IN A PORT WINE SAUCE | OGNYAN
Recipe Instructions. 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.
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SEARED CHICKEN WITH FIGS & PISTACHIO YOGURT - THE ORIGINAL DISH
2014-09-12 Caramelized Figs & Port Reduction Heat a large sauté pan over medium-high heat. Add the olive oil and heat through. Add the figs to the pan and caramelize for 3 minutes. Pour in the port and chicken stock, and add the rosemary, thyme, and cinnamon stick. Bring the liquid to a boil, reduce the heat to medium-low, and cook for 15 minutes.
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CHICKEN WITH PORT AND FIGS - PLAIN.RECIPES
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.
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GARNET CHICKEN WITH PORT & FIG - JUST BARE CHICKEN
Port is typically served at the end of a meal, but in this simple recipe it creates a luscious sauce that complements the rich dark chicken and fresh figs. Instructions. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper; cook, stirring occasionally, about 15 minutes, turning once, until golden brown and no longer pink in center. Remove to plate; tent …
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CHICKEN THIGHS WITH PORT FIG REDUCTION SAUCE - WINE & DINE WITH …
1. In sauce pan add port, chicken stock, figs, thyme, cinnamon stick and honey stir together and simmer of low for about 30 minutes until the liquid is reduced in half. 2. Remove cinnamon stick and thyme sprigs in blender or food processor puree everything. The mixture will look light becuase all of the oxygen was incorporated while blending.
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