Chicken Breast with Fig Sauce
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Pan Seared Chicken:
6 chicken Breast
3 tbl of apple cider vinegar
2 tbl of honey
2 tbl of chopped onion
1 minced garlic glove
½ tsp oregano
½ tsp of sage
½ tsp thyme
½ tsp salt
½ tsp black pepper
½ tsp allspice
Combine all ingredients in a glass bowl, coat the chicken on both sides cover dish and let marinade in the refrigerate for at least 2 hours up to 12 hours.
Remove the chicken breast from the marinade, scrape off the solids, and pat dry. Brush both sides with olive oil and a large heavy skillet. Heat the skillet over medium heat until oil begin to smoke, add the chicken breast and cook on both sides until lightly browned, 1 to 2 minutes per side. Transfer Chicken to a broiler pan and cook on high until done about 5 minutes per side.
Sauce:
2 cups of Fincastle Knight Tour Wine (dry fruity wine)
¼ cup chicken broth
2 Tbl of sugar
½ tsp thyme
large strips of lemon zest
1 garlic clove
1 bay leaf
pinch of ground clove or allspice
8 to 10 dried figs
Bring all the above ingredients except figs to a boil over high heat, stirring occasionally. Add
8 to 10 dried figs. Return the mixture to a boil. Reduce the heat, cover and simmer gently until the figs are very soft but still retain their shape, about 45 minutes. If the liquid reduces to less than 1 cup before the figs are soft, add a little water.
Remove from heat, and remove the lemon zest and bay leaf. Puree the figs with some of the sauce in a blender, then stir the mixture with the remaining sauce. If needed, the the sauce with wine, stock or water evenly.
Serve the warm sauce over prepared Chicken.