Chicken with Goat Cheese and Figs

Chicken with Goat Cheese and Figs
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  • 10 medium fresh figs, halved lengthwise
  • 2 tablespoons olive oil
  • 6 boneless, skinless chicken breasts (about 3 pounds total)
  • 2 tablespoons coarsely chopped thyme
  • 6 ounces fresh goat cheese
  • 2 cups low-sodium chicken broth
  • 2 cups port wine (tawny or reserve)
  • + 2 more ingredients
    • 4 medium shallots, sliced paper thin
    • 6 tablespoons unsalted butter (¾ stick)

Heat the oven to 400°F and arrange a rack in the middle. Melt 1 tablespoon of the butter in a medium frying pan over medium heat. When it foams, add shallots, season with salt and freshly ground black pepper, and cook, stirring occasionally, until softened and golden brown. Transfer to a plate ...

View full recipe at Chow


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