-
8 dried figs, tough stems removed
-
1 cup water
-
2/3 cup plus 1 tablespoon port, divided
-
2 (3-inch) strips lemon zest
-
1 chicken (3 to 3 1/2 pounds), quartered
-
1 tablespoon olive oil
-
Salt
-
Fresh-ground black pepper
-
1 tablespoon butter, cut into 4 pieces
Roast Chicken with Port and Figs
Dried figs are poached in port to make a luscious Portuguese-inspired sauce to pair with roast chicken for a meal perfect for the first fall nights. Ruby port provides the best color, but tawny will also work well
Nutrition Information
142
Calories
24g
Carbohydrates
8g
Protein
534mg
Potassium
10g
Fiber
12g
Sugar
You May Also Like
One Pan Tipsy Chicken and Noodles
For this one pan tipsy chicken and noodle recipe, the pasta is cooked right in the skillet in a bour...
Chicken Pho
Charles Phan's quintessential Chicken Pho owes its depth to a long-simmered bone broth; an array of ...
Slow-Cooked Chicken Drumsticks
Learn how long to bake chicken drumsticks for delicious, fall-off-the-bone results every time. Use y...