Chicken with Red Wine and Balsamic Glazed Figs

A few nights ago I had dinner with my good friend Janice (her blog is A Day in the Life – check it out for fun tidbits of her life in NY) while she was in town and we both mentioned our mutual love for the song “Fancy” by Drake. Well, it has been stuck in my head since last night when I kept thinking to myself how fancy I felt eating the delicious concoction I whipped up. Note: fancy should always be pronounced in a Queens accent (like Fran from the Nanny).

This dinner was really simple to prepare, involved few ingredients and came with a wow factor. Glazed figs? On a Wednesday? What?! The recipe was born when I bought a container of mission figs the other day. I had never had a fresh fig and was delighted to try them. I took a bite of a raw one when I got home and, frankly, found it kind of gross. Weird texture, not a lot of flavor. Not my favorite. But, sauteed and glazed up, their flavor profiles were maximized and really became quite pleasant. I served the chicken and figs with simple roasted potatoes and asparagus, but I suspect a bed of sauteed kale would be lovely.

Give this recipe a try when you want to be all fancy, without a lot of effort.

Chicken with Red Wine and Balsamic Glazed Figs
*serves two

Ingredients
1 large chicken breast, cut in half lengthwise (you can do more or less depending on your appetite)
6 fresh figs, quartered
2 tbsp. balsamic vinegar
2 tbsp. red wine
cooking spray
1/4 tsp. kosher salt, plus more for sprinkling
dash black pepper

1.) Gather a medium sized skillet and a smaller pan or pot. Heat the larger one to medium heat and the smaller one to medium low.
2.) Take your pieces of chicken and sprinkle both sides with salt and pepper. Spray the larger pan with cooking spray and add in your chicken. Cook on each side for 5 minutes, or until cooked.
3.) Pour the red wine and balsamic vinegar into the smaller pan. Allow to thicken up for about 7-8 minutes (it should be looking syrupy). Then, add your figs. Cook for about 2-3 minutes then remove from heat.
4.) Remove the chicken and allow to rest for a few minutes. Top with the glazed figs.

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About sweetersalt

Salt = sodium = bad. Sweet = calories = bad. Well, isn't that just a bleak outlook. I firmly believe that without salt and without sweet we all just live in a world of lettuce. Plain lettuce. Fun? No. This blog is about life. Namely, my life. But, not that specific. I myself am simply not that interesting. I live an ordinary life, work an ordinary job and do ordinary things. But... life is all about experiencing that feeling you get when you really, really like something. If you don't feel a little warm in your heart when you walk into a farmer's market or try on a piece of beautiful clothing that fits you perfectly (that just so happens to be a great deal!) then you should probably keep on a' movin' from my little plot of internet. Sweeter salt is my metaphor for the good things in life, sprinkled over everything in moderation. Banana? Kinda boring. Banana smoothie - yum! White tank top? Yawn. Statement necklace layered over said tank - now we're talking! I live in Portland, Maine. I love cooking, eating out, riding my bike and approachable fashion. This blog does not chronicle my every waking moment. This is because you will probably not be entertained by the 10th day in a row that I eat the exact same salad for lunch. It does chronicle a healthy, active, fun-filled, colorful lifestyle, in Portland and beyond. It also covers dogs. Cute ones mostly.
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4 Responses to Chicken with Red Wine and Balsamic Glazed Figs

  1. Janice says:

    You ARE fancy huh? I had so much fun the other night! Augusta sucks, Portland Rules!

  2. Janice says:

    As an unrelated side note, click this link:
    http://cuteoverload.com/2010/10/28/good-gourd-this-is-ridiculous/

    You WILL NOT be disappointed. I think I know how you should carve those pumpkins you had on your porch!

    • sweetersalt says:

      HAHA! That is so funny, because I posted a very similar picture to facebook last night! Unfortunately I am not skilled enough to carve such a masterpiece though.
      :) Laura

  3. Elle Sees says:

    looks fancy, but it’s easy…now that’s my kind of recipe!

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