Chicken With Fresh Figs And Wine Sauce Recipes

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CHICKEN WITH MUSHROOM DEMI-GLACE AND FIGS



Chicken with Mushroom Demi-Glace and Figs image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

2 ounces dried shiitake mushrooms
1 chicken, cut into 8 pieces: 2 breasts, wings, thighs, legs
2 tablespoons mesquite seasoning
4 fresh figs
1 tablespoon canola oil
1 medium red onion, chopped
1 stalk celery, chopped
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/4 cup dry red wine
1/2 cup vegetable stock
4 large tomatoes, cut into wedges
1 tablespoon chopped fresh parsley leaves
1 large sprig thyme, leaves stripped from the stem and chopped

Steps:

  • Place the dried shiitakes into a small bowl and cover with hot water for about 30 minutes to allow them to re-hydrate.
  • Rinse the chicken to remove any residue and pat dry with paper towels. Rub the mesquite seasoning onto all the chicken parts. Preheat oven to 350 degrees F. In a large saute pan, brown the chicken on all sides and place on a baking sheet. Transfer the chicken to the oven and bake until the juices run clear and the chicken is fork tender, about 35 minutes. Remove from oven and let rest.
  • While the chicken is in the oven, prepare the tomato demi-glace.
  • Heat the canola oil in a medium saucepan over medium-high heat and saute the red onion, celery and garlic until they begin to caramelize lightly, being careful not to burn them. Deglaze the pan with the red wine, and when most of the alcohol has evaporated, add the vegetables, stock, tomatoes, parsley leaves, and thyme. Return to a gentle boil and let the liquid reduce by half, then strain into a small bowl.
  • Strain the mushrooms through paper towels to reserve the soaking liquid. Use 1/2 cup of the mushroom soaking liquid in a small saucepan to make the sauce by whisking in the demi-glace. Heat for a few minutes to let the flavors integrate. Remove from heat and fold in the mushrooms.
  • Cut the figs in half lengthwise. Arrange the chicken on serving dish, spoon some sauce on top and garnish with figs.

BALSAMIC FIG SAUCE



Balsamic Fig Sauce image

This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 7

1 pound fresh figs, preferably Black Mission, chopped into 3/4-inch pieces
1/3 cup red wine
1 tablespoon balsamic vinegar, or to taste
Pinch of salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 sprig fresh thyme

Steps:

  • Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
  • Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

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

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

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

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

CHICKEN WITH WHITE WINE SAUCE



Chicken with White Wine Sauce image

My daughter calls this chicken dish with crunchy almonds my "favorite company recipe," because I love making it for friends coming to dinner for the first time. They've always been impressed! -Coky Humphreys, New Hartford, NY

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 teaspoon plus 2 tablespoons butter, divided
1/2 cup sliced almonds
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine or reduced-sodium chicken broth

Steps:

  • In a large skillet, melt 1 teaspoon butter over medium-high heat; saute almonds until lightly browned, 2-3 minutes. Remove from pan., In a shallow bowl, mix flour and seasonings. Dip chicken in mixture to coat lightly. In same pan, heat remaining butter over medium heat; cook chicken, covered, until browned, 3-4 minutes per side., Add wine; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-6 minutes. Sprinkle with almonds.

Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 579mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.

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

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

BRAISED CHICKEN WITH FIGS



Braised Chicken With Figs image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

4 chicken legs and thighs
Salt and freshly ground black pepper
4 medium yellow onions
2 tablespoons butter
4 sprigs fresh thyme
2 bay leaves
1/2 cup dry white wine
1/2 cup chicken stock, approximately
8 fresh green or black figs, halved
1 tablespoon honey
2 tablespoons white wine vinegar

Steps:

  • Separate legs and thighs if not already done. Pat chicken pieces very dry. Season with salt and pepper. Cut top half-inch off onions. Peel onions, and quarter them vertically, cutting only a bit off the root end so each quarter stays intact.
  • Heat oven to 375 degrees. Heat butter in a heavy ovenproof skillet, preferably one large enough to hold chicken in a single layer. Over medium-high heat, brown chicken well on both sides. If skillet is not large enough to hold all the chicken, brown it in stages, and transfer it to a roasting pan that will hold it all.
  • Tuck onion quarters, thyme and bay leaves around chicken. Add white wine and enough chicken stock so liquid is about 1/2-inch deep in pan. Place chicken in oven, and cook until chicken is done, about 40 minutes.
  • Remove from oven to stove. Place figs around the chicken. Place pan over medium-high heat, bring contents to a simmer, and cook a few minutes until sauce starts to get syrupy. Warm honey and vinegar in a small saucepan, and drizzle over chicken. Turning chicken in pan, cook a few minutes more, basting with pan juices.
  • Remove bay leaves, check seasonings, and serve, dividing the ingredients so each plate gets a chicken leg and thigh, and 4 pieces each of fig and onion.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 18 grams, Carbohydrate 38 grams, Fat 31 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1034 milligrams, Sugar 26 grams, TransFat 0 grams

FIG & WINE-SAUCED CHICKEN KABOBS



Fig & Wine-Sauced Chicken Kabobs image

The well-balanced blend of flavors in these kabobs make them extra special. Figs give the dish a beautiful fruity quality.-Barbara Wheeler, Royal Oak, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

5 small onions, divided
1/2 cup olive oil
2 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1-1/4 pounds dried figs
2-1/2 cups sweet white wine
3 tablespoons orange marmalade
2 tablespoons fig preserves
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 pound small fresh portobello mushrooms
Hot cooked rice
Fresh mint leaves and lemon wedges, optional

Steps:

  • Grate 2 onions; place in a large bowl. Add the oil, garlic and chicken; turn to coat. Refrigerate for 8 hours or overnight., Meanwhile, in a large saucepan, bring figs and wine to a boil. Reduce heat; simmer, uncovered, until figs are plumped and tender, 50-60 minutes. Remove figs; keep warm. Bring liquid to a boil; cook until reduced to 2/3 cup. Add the marmalade, preserves, lemon juice, salt and pepper. Cook and stir until slightly thickened, 5-6 minutes., Cut remaining onions into 1-in. pieces. Drain chicken; discard marinade. On 6 metal or soaked wooden skewers, alternately thread the chicken, onions and mushrooms., Grill kabobs, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until juices run clear, 10-15 minutes, turning occasionally., Serve kabobs with rice and reserved figs; drizzle with sauce. Garnish with mint and lemon if desired.

Nutrition Facts : Calories 529 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 80g carbohydrate (59g sugars, Fiber 13g fiber), Protein 28g protein.

CHICKEN WITH FIGS IN A PORT WINE SAUCE



Chicken with Figs in a Port Wine Sauce image

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

½ cup flour for dredging
5 skinless, boneless chicken breast halves
2 tablespoons butter
¼ cup port wine
½ cup dry white wine
½ cup chicken stock
6 dried figs (stems removed)
2 tablespoons heavy cream

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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