Thursday, April 1, 2010

Pan Seared Chicken in a Red Wine Fig Sauce

This recipe came from a couple different inspirations.

1. Several months ago I was watching an episode of Chopped where one of the chefs reconsitited dried figs in red wine and thought to myself, "That would be perfect over chicken!" (I think the chef used it in a dessert...if I remember correctly.)

2. A couple weeks ago I was talking to my brother and he mentioned that he was making a stuffed chicken recipe that used caramelized onions. And I realized, sadly, that I've never thought to put caramelized onions inside chicken. Smothering the top? You betcha. But inside? Nope. Such a tragedy.

Anyhow. I combined the two inspirations and made a scrumptilicious recipe that makes just enough for two people. Think date night in with your spouse/significant other!


Slice a small onion in half, lengthwise. Then thinly slice both halves and add them to a hot skillet along with 1 tbsp. of butter, a pinch of salt, a few cranks on your peppermill and a pinch of dried thyme.



Cook over low-medium heat, stirring often, until the onions turn a lovely tan-golden brown hue.



Now slice your chicken breasts in half, stopping just before reaching the other side to create a little pocket.


Into that pocket place a slice of havarti, or gouda, cheese and a spoonful of the caramelized onions.

Close the chicken and insert a toothpick or two along the open side to keep the filling in while cooking.

Place the chicken into a lightly oiled hot skillet and sear on both sides.



When chicken is seared and it's to go in the oven to finish baking. Place it in a baking dish, cover and bake at 350 for about 20 minutes or until the meat is cooked through and no longer pink.


While the chicken is in the oven, slice up a handful of dried figs. Just remove the stem and slice each fig in half, lenthwise.



Pour about 2 c. of red wine over the figs.


Bring that to a boil and allow it to maintain a low boil until the wine has reduced in half its volume.



When the chicken is done, remove the toothpicks, add some of the fig/wine sauce and serve away!

Question: Do y'all like it when I include the recipe at the bottom or is a simple link to the printable version of the recipe sufficient? Just curious. :)

Pan Seared Chicken in a Red Wine Fig Sauce (Printable Recipe)
Serves 2

1 tbsp. butter
1 small onion, sliced thin
Pinch of dried thyme
2 chicken breasts
Handful of figs
2 c. red wine
2 slices havarti or gouda cheese

Add onion to a hot skillet along with 1 tbsp. of butter, a pinch of salt, a few cranks on your peppermill and a pinch of dried thyme. Cook over low-medium heat, stirring often, until the onions turn a lovely tan-golden brown hue.

Now slice your chicken breasts in half, stopping just before reaching the other side to create a little pocket. Into that pocket place a slice of havarti, or gouda, cheese and a spoonful of the caramelized onions. Close the chicken and insert a toothpick or two along the open side to keep the filling in while cooking. Place the chicken into a lightly oiled hot skillet and sear on both sides.

Place the seared chicken in a baking dish, cover and bake at 350 for about 20 minutes or until the meat is cooked through and no longer pink.

Slice up a handful of dried figs. Just remove the stem and slice each fig in half, lenthwise. Pour about 2 c. of red wine over the figs. Bring that to a boil and allow it to maintain a low boil until the wine has reduced in half its volume.

When the chicken is done, remove the toothpicks, add some of the fig/wine sauce and serve away!

2 comments:

  1. Yum!! I am going to have to try this! I LOVE Chopped. One of the judges scares me ;).

    ReplyDelete
  2. PS--I like the recipe at the bottom so I don't have to click the button to print. I never print but like to see the whole recipe in one spot.

    ReplyDelete

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