Chicken with Figs, Wine & Honey
Author Notes: My husband loves figs. His love for them is a bit different from mine. I’ve eaten figs all my life; dried or fresh, stuffed into foods or stuffed on their own, they've always made my day. My husband hadn’t had a fig, fresh or otherwise, until a few years ago. I was chomping on a pile and he finally said, “You know, I’ve never had a fig. Perhaps I should try it.” Gob-smacked, I pushed the entire pint toward him. With one bite, he fell in love with the fruit and me (all over again)... This is my simple go-to recipe whenever I want to delight my guests without going too over the top. Sure, I could stuff them or bake them into something, but a simple saute truly lets them shine, all gooey and sweet. Oh, and I had lots of pretty photos planned - but the hubby got to the plate before I did! [The best part of this recipe is it works with anything. Spoon the figs over a piece of sauteed sole or over a salad of arugula or over a bowlful of vanilla ice cream.] —eatboutique
Serves: 1
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2
tablespoons Extra virgin olive oil
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2
pinches kosher salt
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2
pinches freshly ground black pepper
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1
chicken breast, pounded to 1/4" thickness
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5
black mission figs, sliced in half (dried is fine if you can't find fresh)
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1/2
cup light red wine
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1
teaspoon honey
- Heat 1 tablespoon of extra virgin olive oil in a non-stick saute pan over medium-high heat. Sprinkle a pinch of salt and pepper on both sides of the chicken breast.
- Saute the chicken 4-5 minutes on either side until cooked through with a nice gold hue. Set chicken on plate to rest while you prepare the figs.
- In the same saute pan, heat the remaining tablespoon of oil over medium heat. Place the figs in the pan, cut side down. Saute for 3-4 minutes, turning the figs occasionally, until slightly golden.
- Add the red wine, being careful to avoid splatters, as well as pinches of salt and black pepper, and honey. Quickly cook for 2-3 minutes until the red wine reduces into a loose syrup.
- Spoon the figs and red wine reduction over the chicken and serve immediately.
- This recipe was entered in the contest for Your Best Fig Recipe
More Great Recipes:
Chicken|Entree|Gluten-Free
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Can this be made with fresh figs that are not mission figs? I was given figs that have a green skin on them. Your recipe sounds great!
I did not enjoy this recipe at all and will not be making it again.
Oh that's too bad, Melissa! I'm sorry you didn't enjoy it.
I just made this with dates instead of figs and it was just as delicious. Thank you for the recipe!
I've cooked this dish a few times and it's really tasty. Tonight I didn't want to open a bottle of wine so I used a bit of chicken stock, about 1/4 cup of Marsala wine, the honey and a tbsp or so of really good balsamic vinegar. It made a delicious sauce. Thanks, again.
I made this recipe the other night and it was wonderful! My fiance is a huge fig lover and he's already requesting that I make it again. I added in a little fig balsamic vinegar with the wine and it was great.
I happened across this recipe yesterday and prepared it last night-so simple and delicious.
So easy, rich and tasty! Served this with the millet cheese and chive recipe. yum!
Delicious recipe! Well done!
This is an easy, delicious and gourmet looking (and tasting) recipe. I served it to grown ups and to kids and they all loved it. The kids now beg me for it-they call it "our favorite chicken."
Oh that's the sweetest story ever! I'm so glad you all like it... I can't get enough of it.
this looks fabulous! I just met the woman behind EatBoutique at an event in Boston this past weekend...what great timing!! thanks!
It was so nice to meet you! That was me. :-) I hope you enjoyed our local market! -Maggie
Emily is a trusted source on General Cooking.
We just made and really enjoyed this. I used Turkish figs and a French red wine- easy, delicious, and I'd make it again.
thank you!
yum
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