| Chicken with Port and Figs | | Start fall off right with a scrumptious roasted chicken supper. Top the chicken with a heavenly sauce made from port wine, lemon zest, and dried figs, and you have turned an everyday meal into an extraordinary one. Look for ruby port; it is the lightest and fruitiest in flavor and will lend the richest color to your sauce. Black mission figs, with their purple-black color, will blend in perfectly; or for a contrasting green variety, try Calimyrna figs. | | | | 8 | | dried figs, tough stems removed | | | 1 cup | | water | | | 2/3 cup | | plus 1 tablespoon port | | | 2 | | 3-inch-long strips lemon zest | | | 1 | | chicken (3 to 3 1/2 pounds), quartered | | | 1 Tbs | | olive oil | | | | Salt | | | | Fresh-ground black pepper | | | 1 Tbs | | butter, cut into four pieces | | | | | | | | 1 | Heat the oven to 375 degrees F. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid. Cut the figs in half. | | 2 | Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. | | 3 | Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate. | | 4 | Pour off the fat from the roasting pan. Set the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken. | | | | | Servings: 4 | |
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