Chicken Fricassée with Figs and Port Sauce
Chicken Fricassée with Figs and Port Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place figs, Port, and 1 bay leaf in medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace figs, Port, and 1 bay leaf in medium bowl.
Cover and let figs marinate at room temperature overnight.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.