Try this George's Chicken With Port And Figs recipe, or contribute your own.
Suggest a better descriptionDIRECTIONS:
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
The wine and figs give the chicken unchicken tasrt- mmmm--giood!
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 4 | ||
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Calories: 356 | ||
Calories from Fat: 60 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 144.5mg | 44 % | |
Sodium 178.3mg | 6 % | |
Potassium 640.7mg | 17 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.4g | ||
Protein 54.6g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 356
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