Wednesday, July 07, 2010

Chicken Breasts with Drunken Figs


I don't know if it's just me, but the thought of drunken anything-edible is pretty dang appealing. Just imagine - *insert your ingredient of choice here* soaking in the fruit of the vine and  wallowing in it's goodness. Culminating in you eating up all that goodness of course. Yeah, I knew you'd come round to my point of view eventually.

Needless to say, when I saw this recipe I couldn't resist. And, since I still have a serene (and not at all un-goofy) smile on my face after stuffing my face with these figs I will keep this post short and sweet. So you can get into the kitchen and start dunking things in wine too. Accompanied by a glass of wine to dunk yourself in drink. Just don't blame me for your actions while under the influence of these wine-y jammy figs.

PS: If you are intrigued by the thought of a fig and wine pairing, have a look at this recipe for Fig Wine. I certainly wouldn't mind a glass of that in front of a crackling fire this winter...

Chicken Breasts with Drunken Figs
Adapted from Greek Cooking
Serves 4

500g dried figs
1 3/4 cup white wine
1 tbsp butter
4 chicken breast fillets (skinless & boneless)
salt to taste
1/4 - 1/2 cup water 
2 tbsp orange marmalade
2 tbsp lemon juice
3 tbsp finely chopped mint leaves (+ extra to garnish)

1. Add figs and 1 1/2 cup of wine to a saucepan, bring to a boil, then cover and allow to simmer for 1 hour. Check from time to time to make sure figs aren't sticking to the pan and add some water if necessary.
2. Meanwhile, heat butter in a frying pan and brown the chicken fillets on all sides, adding salt to taste while you do so.
3. Add chicken to the figs, along with the extra water (if all the liquid has been absorbed), orange marmalade, lemon juice and mint. Cover and allow to simmer for another 10 - 15 minutes or until the chicken is cooked through. At this point you may wish to remove the chicken from the pan and cook the sauce on high heat (you can leave the figs in) until reduced. Or you could just serve it as is, alongside some boiled and buttered garlicky baby potatoes.

Nutritional info (per serving): Calories 576.9 , Total fat 5.6 g, Saturated fat 2.4g, Polyunsaturated fat 0.9 g, Monounsaturated fat 1.3 g, Cholesterol 80.1 mg, Sodium 125.3 mg, Potassium 1,260.8 mg, Total carbohydrate 87.3 g, Dietary fiber 12.3 g, Sugars 65.9 g, Protein 33.2 g

Good source of: Niacin 74.2 %, Vitamin B6 41.9 %, Manganese 58.2 %, Phosphorus 34.5 %, Selenium 33.3 %, Magnesium 32, 8 %, Calcium 23.1 %

14 comments:

Joanne on July 07, 2010 12:45 am said...

I wrote a whole post not so long ago on how much more appealing foods are when combined with alcohol. And this is just another prime example. I love figs and inhale them as is. Dunked in wine - dangerous.

Chef Dennis on July 07, 2010 2:02 am said...

what a great chicken dish!! the figs are a perfect compliment to the chicken and using alcohol always helps!!

nina on July 07, 2010 5:44 am said...

I will have to come and enjoy this delicious meal at your house.....hubby will not touch it and I can hear Chloe say...."Mom, I don't like the bits"....

Marisa on July 07, 2010 6:50 am said...

Joanne - Great minds think alike it seems! Will have to go check out your post...

Chef Dennis - You're right, the figs complemented the chicken very well.

Nina - :-) Your family not big on fruit with their meat? You're most welcome here!

Claudz on July 07, 2010 12:04 pm said...

Sounds delish! Wish I could try this out some time soon!

Val on July 07, 2010 1:55 pm said...

This looks so refreshingly different and tasty. Do you reckon it would work with fresh figs too?

zurin on July 07, 2010 3:51 pm said...

what a beautiful colourful foto! and the chicken looks so tasty. drunken certainly exudes something sinful and yummy. :) tq for dropping by.

Valerie on July 07, 2010 4:10 pm said...

You had me at drunken figs, this looks so savory! It's not easy to make chicken look this good.

Rose&Thorn on July 08, 2010 10:44 am said...

Saying drunken figs when you drunken too much is almost as much fun as this dish. Lovely flavours and textures. yummy!!

Marisa on July 08, 2010 11:49 am said...

Claudz - Do try it, you won't be disappointed.

Val - Yes, I'm sure fresh figs would work swimmingly, perhaps you'll just need to reduce the liquid in the recipe to avoid making fig soup. Alternatively you can increase the cooking time to allow the figs to allow the liquid to condense and evaporate.

Zurin - Thank you and thanks for visiting; it's lovely to see you!

Valerie - Chicken is a tricky beast, I agree. But TheHusband loves it, so I tend to make it quite frequently.

Rose - Can imagine yes! Will try that out next time I have it.

Simply Life on July 08, 2010 1:33 pm said...

I love the idea of serving this with figs!

Debbi Does Dinner Healthy on July 08, 2010 2:32 pm said...

Anything dunked or infused with alcohol MUST be good! Although, I've yet to eat a fig that way! This looks really good!

Threads of Inspiration on July 08, 2010 4:28 pm said...

This sounds yummy, and I agree that anything cooked in _____ (insert alcohol of choice here) is always much more yummy!

Anonymous said...

this sounds yummy - I love figs!!! PinkPolkaDot

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