Chicken Fricassee with Figs and Port Sauce Recipe

Name: Chicken Fricassee with Figs and Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ripe black Mission figs; 1 1/4 cups ruby Port; 3 bay leaves, divided; 1 3 1/2-pound chicken, cut into 2 legs, 2 thighs, and 2 breasts with wings attached; 18 slices Serrano ham or prosciutto (about 12 ounces); 4 tablespoons (1/2 stick) butter, divided; 1 cup chopped shallots; 3 garlic cloves, chopped; 3 plum tomatoes, seeded, chopped; 1 celery stalk, chopped (about 3/4 cup); 2 teaspoons ground coriander; 2 cups (or more) low-salt chicken broth

Servings: persons

12 ripe black Mission figs
1 1/4 cups ruby Port
3 bay leaves, divided
1 3 1/2-pound chicken, cut into 2 legs, 2 thighs, and 2 breasts with wings attached
18 slices Serrano ham or prosciutto (about 12 ounces)
4 tablespoons (1/2 stick) butter, divided
1 cup chopped shallots
3 garlic cloves, chopped
3 plum tomatoes, seeded, chopped
1 celery stalk, chopped (about 3/4 cup)
2 teaspoons ground coriander
2 cups (or more) low-salt chicken broth

1
Place figs, Port, and 1 bay leaf in medium bowl.
2
Cover and let figs marinate at room temperature overnight.
3
Sprinkle chicken with salt and pepper.
4
Wrap 3 pieces ham around each piece of chicken, securing with metal lacing pins or toothpicks.
5
Melt 3 tablespoons butter in large pot.
6
Add chicken and cook until browned on all sides, about 6 minutes total.
7
Transfer to plate.
8
Add shallots and garlic to pot.
9
Saute until beginning to brown, about 3 minutes.
10
Add 2 bay leaves, tomatoes, celery, and coriander; saute 5 minutes.
11
Add 1/4 cup Port from fig marinade.
12
Return chicken to pot.
13
Add 2 cups chicken broth.
14
Cover and simmer until chicken is cooked through, adding more broth if too dry and turning chicken occasionally, about 35 minutes.
15
Meanwhile, transfer remaining Port from fig marinade to small saucepan.
16
Boil until slightly thickened, about 5 minutes.
17
Remove from heat and add figs; cover and set aside.
18
Transfer chicken to platter.
19
Boil sauce until reduced slightly, about 4 minutes.
20
Stir in remaining 1 tablespoon butter.
21
Pour sauce over chicken.
22
Serve with figs in Port sauce.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ripe black Mission figs, 1 1/4 cups ruby Port, 3 bay leaves, divided, 1 3 1/2-pound chicken, cut into 2 legs, 2 thighs, and 2 breasts with wings attached, and more.

Yes, Chicken Fricassee with Figs and Port Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fricassee with Figs and Port Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions