Recipe

Chicken with Figs, Wine & Honey

Recipe
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by Sarah Shatz

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by eatboutique

This recipe was entered in the contest for Your Best Fig Recipe
Chef
eatboutique's 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 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.]

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Serves 1

2 tablespoons Extra virgin olive oil Ask a question about this ingredient

2 pinches kosher salt Ask a question about this ingredient

2 pinches freshly ground black pepper Ask a question about this ingredient

1 chicken breast, pounded to 1/4" thickness Ask a question about this ingredient

5 black mission figs, sliced in half (dried is fine if you can't find fresh) Ask a question about this ingredient

1/2 cup light red wine Ask a question about this ingredient

1 teaspoon honey Ask a question about this ingredient

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.
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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.
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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.
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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.
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Spoon the figs and red wine reduction over the chicken and serve immediately.
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9 Comments on Chicken with Figs, Wine & Honey

Vstarr71 added 2 months ago

So easy, rich and tasty! Served this with the millet cheese and chive recipe. yum!

nkddrummer added 2 months ago

Delicious recipe! Well done!

Pam Berger added 5 months ago

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."