Fig Chicken in Goat Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, approx. ,200 g
- 10 fig (s), fresh
- 1 pinch cinnamon
- 200 ml port wine, red
- 4 onion (s), red
- 6 tablespoon lemon juice
- 4 cloves garlic, fresher
- 200 g oat cream cheese
- salt and pepper
- sugar
- Clarified butter
Print Recipe
Pin Recipe Instructions
- First quarter the figs, season with a little cinnamon, pour half of the port wine over them and leave to stand for a good 2 hours (or overnight if you like).
- Cut the chicken into 8 parts and fry briefly and strongly in hot clarified butter and place in a baking dish. In the pan, sauté the onion cubes (leave them fairly coarse) and garlic cloves (whole), deglaze with a little lemon juice, add lightly sugar and add to the chicken pieces. Add the rest of the port wine and lemon juice and place in the 160 ° oven.
- After half an hour add the figs with the rest of the port wine, remove the garlic pieces and let the dish cook for another 10 minutes. Take the casserole dish from the stove, remove the chicken pieces and stir the crumbled goat cream cheese into the sauce. Season to taste with salt, pepper, possibly port wine and cinnamon.
- Add the chicken pieces again and serve the dish.
- Tip: Instead of chicken pieces, I have also used chicken breast fillets, but then I also wrapped them in Serrano ham.
- Potato rösti or just baguette go well with it.
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