Best 5 Chicken With Figs In Port Sauce Recipes

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Tantalize your taste buds with a culinary journey to the Mediterranean with our delectable Chicken with Figs in Port Sauce. This dish is a harmonious blend of sweet and savory flavors, featuring tender chicken nestled amidst plump, caramelized figs, all enveloped in a luscious port wine sauce. Alongside this main course, we present a delightful array of complementary recipes to elevate your dining experience. Discover the vibrant flavors of Roasted Fig and Goat Cheese Salad, a refreshing side dish that offers a delightful balance to the richness of the chicken. For a flavorful accompaniment, try the Sautéed Swiss Chard with Garlic and Lemon, a simple yet elegant dish that adds a touch of verdure to your plate. And to satisfy your sweet cravings, indulge in the velvety smoothness of Chocolate Mousse with Port Wine Reduction, a dessert that perfectly complements the fruity notes of the main course.

Let's cook with our recipes!

FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION



Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction image

Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 8

Number Of Ingredients 9

8 skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
10 fresh figs, stemmed and quartered
1 ½ cups chicken broth
¼ cup balsamic vinegar
1 large shallot, sliced lengthwise
1 tablespoon minced fresh rosemary
fresh rosemary, for garnish

Steps:

  • Pat chicken thighs dry and season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
  • Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
  • Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g

CHICKEN WITH BALSAMIC FIG SAUCE



Chicken With Balsamic Fig Sauce image

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

4 boneless skinless chicken breasts
1 1/2 tablespoons fresh thyme leaves, divided
1/2 teaspoon salt, divided
1/4 teaspoon olive oil
1 tablespoon butter
3/4 cup onion, chopped
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 teaspoons soy sauce
1/2 cup dried fig, finely chopped

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 FIGS IN PORT SAUCE



CHICKEN WITH FIGS IN PORT SAUCE image

Categories     Dinner

Number Of Ingredients 19

Mom and Dad version
2 1/2 Tbs butter
1 1/4 T port
5 oz whipping cream
2 1/2 oz onion
1 1/4 tsp orange peel
5 oz apricot snipped
7 slices bacon, cooked crumbled
2 1/2 lbs chicken
The other version
2 lbs chicken breasts
2 Tbs butter
1 cup t port or sweet red wine
1/2 cup whipping cream
1/4 cup sliced green onions with tops
1 Tbsp finely shredded orange peel
6 sun dried figs cut into fourths
6 slices bacon cooked crisply and crumbled
Hot cooked rice

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.

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 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

Tips:

  • To select ripe figs, look for plump, soft fruits with no blemishes or bruises. The skin should be slightly wrinkled and the fruit should give to gentle pressure.
  • If you can't find fresh figs, you can substitute dried figs. Just be sure to soak them in warm water for 30 minutes before using.
  • To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
  • If you don't have port wine, you can substitute another red wine, such as Cabernet Sauvignon or Merlot.
  • Serve the chicken with mashed potatoes, rice, or roasted vegetables.

Conclusion:

This chicken with figs in port sauce is a delicious and elegant dish that is perfect for a special occasion. The combination of sweet figs, savory chicken, and rich port sauce is sure to impress your guests. So next time you're looking for a new and exciting recipe to try, give this one a try.

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