Last nights dinner was inspired by the fact that I had leftover Mission Figs that needed to be used up. So, I made chicken thighs in a Port Fig Sauce and served simply with some white rice and a heirloom tomato and cucumber salad. Here is the results…
Chicken in Port Fig Sauce with White Rice and a Heirloom Tomato and Cucumber Salad
Chicken in Port Wine Fig Sauce
4 Skinless Bone In Chicken Thighs (or any other chicken you want)
1/2 c flour
olive oil
salt, pepper and garlic powder
Mix flour, salt, pepper and garlic powder (spices are all to taste). Dredge chicken in the flour mixture, shaking off excess flour. Place dredged chicken on a clean dish.
In a large saute pan, pour enough olive oil to coat the bottom of pan.
Saute chicken in olive oil on medium – high till chicken is cooked through. Take chicken out of pan and back on plate to rest. Turn off burner for a minute while you soak up with paper towel the excess oil, careful not to soak up the brown bits.
Ingredients for Sauce:
8-10 fresh Mission Figs
1 c Port Wine
Zest of one Lemon
Juice from 1/2 of the Lemon
1/2 c Water or Stock of Choice
1/2 c Half and Half
2-3 tbsp Honey
First puree the fresh figs (skin and all / no stems) in a food processor with the 1/2 c of water or stock. Set Aside.
Turn burner back onto a Medium heat. Deglaze the pan with the Port wine. Once the brown bits are lifted add the pureed fig mixture, lemon zest and lemon juice, stir till combined. Once warmed through, turn off the heat and add the 1/2 and 1/2, stir. Finally, depending on your taste, add between 2 – 3 tbsp of honey and possibly a pinch of salt.
Once sauce is complete, add chicken back to pan, cover the chicken in sauce and serve.
Makes 4 servings.
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