Chicken Fricassée with Figs & Port Sauce

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Servings: 5 people

Ingredients

  • 12 ripe black Mission figs
  • 1 1/4 cup Somerset Ridge Ruby Port
  • 3 bay leaves, divided
  • 1 3 1/2-pound chicken cut into 2 legs, 2 thighs, and 2 breasts with wings attached
  • 18 slices Serrano ham or prosciutto (about 12 ounces)
  • 4 tbsp butter, divided (1/2 stick)
  • 1 cup chopped shallots
  • 3 garlic cloves, chopped
  • 3 plum tomatoes, seeded, chopped
  • 1 celery stalk, chopped (about 3/4 cup)
  • 2 tsp ground coriander
  • 2 cups low-salt chicken broth (or more)

Instructions

Preparation

  • Place figs, Somerset Ridge RubyPort, and 1 bay leaf in medium bowl
  • Cover and let figs marinate at room temperature overnight

Directions

  • Sprinkle chicken with salt and pepper
  • Wrap 3 pieces ham around each piece of chicken, securing with metal lacing pins or toothpicks
  • Melt 3 tablespoons butter in large pot
  • Add chicken and cook until browned on all sides, about 6 minutes total
  • Transfer to plate
  • Add shallots and garlic to pot
  • Sauté until beginning to brown, about 3 minutes
  • Add 2 bay leaves, tomatoes, celery, and coriander; sauté 5 minutes
  • Add 1/4 cup Somerset Ridge Ruby Port from fig marinade
  • Return chicken to pot
  • Add 2 cups chicken broth
  • Cover and simmer until chicken is cooked through, adding more broth if too dry and turning chicken occasionally, about 35 minutes
  • Meanwhile, transfer remaining Somerset Ridge Ruby Port from fig marinade to small saucepan
  • Boil until slightly thickened, about 5 minutes
  • Remove from heat and add figs; cover and set aside
  • Transfer chicken to platter
  • Boil sauce until reduced slightly, about 4 minutes
  • Stir in remaining 1 tablespoon butter
  • Pour sauce over chicken and serve with figs in Port sauce