Pan-braised Chicken with Rosemary and Figs
Here’s a recipe I tried last night for company. Really good, and really simple. What makes it work is fresh rosemary. I think dried rosemary would overwhelm the delicate sweetness of the fig sauce. Made it for the in-laws last night with garlic roasted cauliflower and sweet potato fries. Great supper. Great recipe.
4 chicken breasts
2 tbsp olive oil
15 fresh figs, halved
1 tsp sweet paprika, divided
2 tbsp fresh rosemary, coarsely chopped
1 ½ cups red wine
2 tablespoons butter
salt and pepper to taste
Sprinkle chicken with ½ tsp paprika, salt and pepper.
Heat oil in a large pan. Add chicken breasts and brown both sides, about 3 minutes per side. Add wine and figs, and sprinkle rosemary (reserving 1 teaspoon) and remaining ½ tsp paprika on top. Turn heat to medium, cover, and cook until chicken is cooked through, about 12-15 minutes.
Move chicken from pan to a plate, and let it rest covered.
Whisk the butter into the pan sauce, turn the pan to low-medium, and let reduce without a cover for an additional 10 minutes, until thickened.
Divide chicken breasts among plates, place figs on top, and drizzle sauce over the chicken and figs. Sprinkle fresh chopped rosemary on top and garnish with a piece of a fresh rosemary sprig.