How To Make Chicken with Port and Figs
Enjoy a classy dinner with this chicken with port wine sauce. It’s baked and broiled until golden, then topped with poached figs.
Serves:
Ingredients
- 8dried figs
- 1cupwater
- 1cupport,plus 1 tbsp
- 2lemon zest
- 3½lbschicken
- 1tbspolive oil
- salt
- fresh ground black pepper
- 1tbspbutter
Instructions
-
Heat the oven to 375 degrees F.
-
Pierce each fig three or four times with a paring knife.
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In a small stainless-steel saucepan, combine the figs, water, the ⅔ cup port, and the lemon zest. Bring to a boil and simmer for about 30 minutes, covered, until tender.
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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 ¼ teaspoon salt and ⅛ teaspoon pepper.
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Top each piece of chicken with a piece of butter. Cook for about 30 minutes until the breasts are just done.
-
Remove the breasts and continue to cook the legs for about 5 minutes longer until done.
-
Remove the roasting pan from the oven. Return the breasts to the pan.
-
Heat the broiler. Broil the chicken for about 2 minutes until the skin is golden brown.
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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.
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Boil for about 4 minutes until reduced to approximately ¼ cup.
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Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken.
Recipe Notes
Menu Suggestion: A green vegetable, such as steamed broccoli, makes a quick and easy side dish.
Nutrition
- Calories: 1018.69kcal
- Fat: 66.29g
- Saturated Fat: 19.44g
- Trans Fat: 0.50g
- Monounsaturated Fat: 28.06g
- Polyunsaturated Fat: 13.40g
- Carbohydrates: 21.43g
- Fiber: 3.16g
- Sugar: 13.12g
- Protein: 75.09g
- Cholesterol: 305.30mg
- Sodium: 1214.79mg
- Calcium: 71.20mg
- Potassium: 1064.22mg
- Iron: 4.92mg
- Vitamin A: 215.69µg
- Vitamin C: 15.34mg
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