George's Chicken With Port And Figs

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George's Chicken With Port And Figs Ingredients

1 cup water	1 tablespoon olive oil
2/3 cup plus 1 tablespoon port	1 pinch Fresh-ground black pepper
2 3-inch-long strips lemon zest	1 pinch salt
4 large chicken breasts	1 tablespoon butter cut into four pieces

Instructions for George's Chicken With Port And Figs

DIRECTIONS:

1 Heat the oven to 375 degrees F. Pierce each fig three or fourtimes with a paring knife. In a small stainless-steel saucepan, combine thefigs, 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 thepoaching liquid. Cut the figs in half.

2 Meanwhile, coat the chicken withthe oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinklethe chicken with the remaining 1 tablespoon port and season with 1/4 teaspoonsalt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of thebutter. Cook until the breasts are just done, about 30 minutes. Remove thebreasts and continue to cook the legs until done, about 5 minutes longer. Removethe roasting pan from the oven; return the breasts to the pan.

3 Heat thebroiler. Broil the chicken until the skin is golden brown, about 2 minutes.Transfer the chicken to a plate.

4 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 toapproximately 1/4 cup, about 4 minutes. Add the figs, any accumulated juicesfrom the chicken, and a pinch each of salt and pepper. Spoon the sauce over thechicken.
4 servings

Recipe By George Ross


Main Ingredient: Cuisine: 

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