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|1||In a medium bowl combine the olive oil, balsamic, salt, and pepper. Place the chicken in the marinade. Cover and refrigerate for 30 minutes to one hour.|
|2||Heat olive oil in a saucepan over medium heat, place onions in the pan and sauté till tender and caramelized, stirring frequently for about 20 minutes. Stir the figs into the pan and sauté until figs start to break down a little. Add the sugar, honey, balsamic, and port and continue to stir and reduce until liquid has evaporated.|
|3||Place the port wine in a small saucepan at medium heat and reduce until it reaches the consistency of syrup.|
|4||Pre-heat oven to 375°. Lay the rough ground peppercorns on a plate and crust each piece of chicken skin side only. Place a large sauté pan or grill pan on the stove at high heat. Once the pan is hot, lay each chicken breast skin side down and sear until browned then turn each breast.|
|5||Place the pan in the hot oven and roast about 20 minutes until the internal temperature reaches 165°. Remove the chicken from the oven and let rest for 5 minutes.|
Plate the chicken, drizzle with the port reduction, and top with the fig-onion jam.
Chef Notes: If you can’t find fresh figs dried figs work fine as a substitute. This dish pairs well with sides like blue cheese mashed potatoes, creamy polenta, roasted seasonal vegetables, or a simple salad. A glass of Alexander Valley Zinfandel perfectly balances the sweetness and peppery flavors of this dish.