Chicken Fricassée with Figs and Port Sauce
An elegant French-inspired dish combining succulent chicken wrapped in Serrano ham with sweet black Mission figs in a rich Port wine sauce. The chicken is slowly simmered with aromatic vegetables and herbs for a sophisticated main course.
Ingredients
- •12 whole ripe black Mission figs
- •1¼ cups ruby Port
- •3 whole bay leaves
- •1 whole chicken
- •18 slices Serrano ham or prosciutto
- •4 tablespoons butter
- •1 cup chopped shallots
- •3 cloves garlic
- •3 whole plum tomatoes
- •1 stalk celery
- •2 teaspoons ground coriander
- •2 cups low-salt chicken broth
Cooking Instructions
- 1.
Place figs, Port, and 1 bay leaf in medium bowl. Cover and let figs marinate at room temperature overnight.
720 min
- 2.
Sprinkle chicken with salt and pepper. Wrap 3 pieces ham around each piece of chicken, securing with metal lacing pins or toothpicks. Melt 3 tablespoons butter in large pot. Add chicken and cook until browned on all sides, about 6 minutes total. Transfer to plate. Add shallots and garlic to pot. Sauté until beginning to brown, about 3 minutes. Add 2 bay leaves, tomatoes, celery, and coriander; sauté 5 minutes. Add 1/4 cup Port from fig marinade. Return chicken to pot. Add 2 cups chicken broth. Cover and simmer until chicken is cooked through, adding more broth if too dry and turning chicken occasionally, about 35 minutes.
49 min
- 3.
Meanwhile, transfer remaining Port from fig marinade to small saucepan. Boil until slightly thickened, about 5 minutes. Remove from heat and add figs; cover and set aside.
5 min
- 4.
Transfer chicken to platter. Boil sauce until reduced slightly, about 4 minutes. Stir in remaining 1 tablespoon butter. Pour sauce over chicken. Serve with figs in Port sauce.
4 min