chicken with port/fig reduction

[Bier Meister]

would normally do this with duck, but mrs doesn't like duck.

 

3-4 boneless, skin on chicken breasts

2 c port

4 tbs chopped basil

8-10 figs, halved (or 3 tbs fig jelly)

1/4 red wine

2 c chicken stock or broth

s&p

 

preheat oven to 425. pat chicken dry. season with s&p. drizzle with a little port (about 2-3 tbs). press basil into chicken. let sit for about 30 min. reduce port to 1/4 c. set aside. heat saute pan, add some butter. sear chicken (skin side down). flip and brown other sides. place in baking dish. throw in oven for about 15-20 min (based on thickness of the chicken). using the same saute pan, carmelized the figs until they are soft. place in pot with port reduction. to saute pan add red wine. reduce to 2 tbs. add stock or broth. reduct to 1/4 c. if you do not have figs...add the jelly when it's at 1/2 c. add port reduction and figs. i slice the chicken on a bias... spoon sauce over chicken. enjoy. tonight i did these with herbed truffle fries. if you have time a gratin would be nice with it.

[Scooby]

I have absolutely no business even looking at the food forum as I'm on a diet, but this sounds heavenly--I like sweet & savory together. Thnx for the recipe

[Bier Meister]

just had the leftovers a little while ago.... threw the chicken on a baguette drizzled some balsamic on it.

[Scooby]

yummy!!

[Bier Meister]

I have absolutely no business even looking at the food forum as I'm on a diet, but this sounds heavenly--I like sweet & savory together. Thnx for the recipe

 

 

to health it up a little you could use boneless/skinless breasts. and grill them instead of pan searing them. the sauce isn't terribly unhealthy (not much butter or cream)