Garnet Chicken with Port & Fig
15 minutes
Serves: 4
Tawny ports are wines made from red grapes that are aged in wooden barrels. The exposure to wood imparts “nutty” flavors to the wine, which can be sweet or medium dry. Port is typically served at the end of a meal, but in this simple recipe it creates a luscious sauce that complements the rich dark chicken and fresh figs.
Ingredients
- 1 tablespoon olive oil
- 5 to 8 (20 ounces) Just Bare Boneless Skinless Chicken Thighs
- Coarse salt and freshly ground pepper to taste
- 2 shallots, finely chopped
- 1 cup Tawny port
- 2 tablespoons red wine vinegar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1/2 pound ripe fresh figs (about 8), stemmed, halved
Instructions
- Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper; cook, stirring occasionally, about 15 minutes, turning once, until golden brown and no longer pink in center. Cook to internal temp of 165°F. Remove to plate; tent with foil to keep warm.
- Add shallots to skillet; cook over medium heat 2 to 3 minutes or until softened. Stir in wine and vinegar. Slowly pour in dissolved cornstarch, stirring constantly, until sauce is thickened. Add figs; cook until warmed through.
- Serve chicken with sauce and figs.