Chicken with Port and Figs

Name: Chicken with Port and Figs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter, cut into four pieces; 1 kilograms chicken , quartered; 8 dried figs, tough stems removed; 4 servings Fresh-ground black pepper; 6 inches long strips lemon zest; 1 Tbsp olive oil; 158 milliliters port; 4 servings Salt; 237 milliliters water

Chicken with Port and Figs might be just the main course you are searching for. One portion of this dish contains roughly 64g of protein, 58g of fat, and a total of 893 calories. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have butter, salt, figs, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oven to 37

Equipment you will use

Oven

Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid.

Ingredients you will need

Lemon Zest

Water

Figs

Port

Equipment you will use

Sauce Pan

Knife

Cut the figs in half.

Ingredients you will need

Figs

Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Roasting Pan

Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes.

Ingredients you will need

Whole Chicken

Butter

Pepper

Port

Salt

Remove the breasts and continue to cook the legs until done, about 5 minutes longer.

Remove the roasting pan from the oven; return the breasts to the pan.

Equipment you will use

Roasting Pan

Oven

Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Broiler

Transfer the chicken to a plate.

Ingredients you will need

Whole Chicken

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. Boil until reduced to approximately 1/4 cup, about 4 minutes.

Ingredients you will need

Figs

Equipment you will use

Roasting Pan

Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken.

Ingredients you will need

Salt And Pepper

Whole Chicken

Sauce

Figs

Menu Suggestion: A green vegetable, such as steamed broccoli, makes a quick and easy side dish.

Ingredients you will need

Vegetable

Broccoli

Wine Recommendation: A Portuguese red wine such as a Do, combining soft texture with full flavor, is a geographical match. The savory sauce would also go nicely with a fruity cabernet sauvignon or merlot from either California or Australia.

Ingredients you will need

Wine