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Chicken With Brandied Fig Sauce

Late this afternoon my husband & I took a “wine run” over to our favorite wine shop in Flemington and threw the bikes on the back of the car for a ride along the Delaware on the way home. Of course we were starving when we returned and anxious to sip a little wine, so I quickly put together the following chicken recipe, using one of my favorites: fresh figs.  It was delicious, took less than 20 minutes and would be perfect to serve to company – they’ll be impressed when you flame the brandy!

1 Tbsp minced scallion, onion or shallot (whatever you have)
2 Tbsp brandy
6 Tbsp chicken stock
1/4 tsp Dijon
4 boneless, skinless chicken breasts (I used Trader Joe’s organic)
1 large fresh or dried fig, chopped

Preheat grill or broiler.
In a small saucepan, sauté onion until translucent, adding 1 Tbsp water to prevent scorching.
Add brandy and flambé
Add chicken stock & mustard. Simmer to reduce liquid until reduced by ½.
Grill or broil chicken 4 minutes per side, or until cooked through.
Stir fig into sauce and simmer another 2 -3 minutes. Remove from heat and ladle 2 Tbsp over each chicken breast.

To serve, slice chicken breasts and fan on plate. Top with sauce.

Would be delicious served with polenta, though I served it with sliced grilled sweet potatoes, onions, jalapenos and a Caesar salad.

Oh Wow Cow Indonesian Vanilla ice cream made the perfect dessert – after all we drove right by on the way home – had to stop and get a pint!

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