Chicken with Port and Figs

Ingredients

• 2 3- inch-long strips lemon zest
• ²/₃ cup plus 1 tablespoon port
• 8 dried figs, tough stems removed
• 1 tablespoon butter, cut into four pieces
• Salt
• 1 chicken (3 to 3 1/2 pounds), quartered
• 1 cup water
• + 2 more ingredients
• • Fresh-ground black pepper
  • 1 tablespoon olive oil

1. Heat the oven to 375°. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liq...

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