Dish featuring Grilled Chicken, Goat Cheese, and Fresh Figs

Dish Prepared with Chicken, Goat Cheese, and Figs

Hackin' It Up: Goat Cheese-Stuffed, Figgy Chicken Recipe

Welcome, fellow foodie, to this scrumptious, lip-smacking experience packed with sinfully rich flavor. Let's dive right in!

Ingredients (Serves 6, oh my!)

6 chunks of unsalted butter (3/4 stick)
Four medium shallots, thinly sliced and prepped to impress
A pinch of salt and pepper for that added zing
2 luscious cups of port wine (tawny or reserve) - don't skimp!
2 cups low-sodium chicken broth
6 ounces cheesy goodness: fresh goat cheese
2 tablespoons thyme leaves, coarsely chopped and ready to mingle with your taste buds
6 juicy, boneless, skinless chicken breasts (about 3 pounds total)
2 tablespoons olive oil, because why not add more fat?
10 plump figs, halved lengthwise and just waiting for you to show off your culinary skills

Instructions

Set the Oven to 400°F and get your appetite ready! There's a feast coming your way!
Melt and Caramelize one tablespoon of butter in a medium frying pan over medium heat. When it foams, add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened and golden brown - we're gonna need a bigger pan! Once done, move 'em to a plate and prepare to be impressed by your own skills.
Add the port to the frying pan and bring to a boil over high heat. Reduce the heat to medium and continue to simmer until the port is reduced by half - about 6 to 10 minutes. Add the broth and reduce by half again (should have about 2 cups); remove from heat and set aside - obliterate that delicious liquid.
Create pockets in your chicken by placing a breast on a cutting board and using a sharp knife to slice horizontally about three-quarters of the way through the meat. Move the knife in a fanning motion to slightly enlarge the pocket - be careful not to cut all the way through. Repeat this process with the remaining chicken breasts. Season the chicken all over with salt and pepper.
Stuff the reserved shallots, cheese, and 1 tablespoon of the thyme into the pockets you've created.
Heat the olive oil and 2 tablespoons of the butter in a large frying pan over medium-high heat. When the butter foams, add 3 of the chicken breasts and cook until golden brown - about 3 minutes per side. Flip and repeat. Once done, whisky-wash them and send them to a baking sheet. Repeat these steps with the remaining chicken. Bake the chicken for about 20 minutes, or until the juices run clear when pierced with a knife - boom!
Cook the figs, halved and cut side down, in melted butter, along with the remaining thyme, over medium heat for about 5 minutes, until they're well-browned. Stir in the reserved port sauce and the remaining 2 tablespoons of butter, then heat through the sauce - voila!
Transfer the hot, succulent chicken to a serving platter, top with the sauce and figs, and serve this masterpiece - best enjoyed with a cocktail or two!

Beverage pairing: Qupé Marsanne, California. Marsanne makes wines with good weight, but also good acidity and subtle, unprepossessing flavors of white peaches and jasmine. It's lovely with something equally humble like chicken, especially when accented with thyme, the sharpness of chevre, and the richness of figs.

,Unsolicited Advice:

Consider doubling or tripling the sauce to make sure everyone gets a taste!
To level up the sauciness, try adding a shot of caramel vodka to the port reduction because, honestly, why not?
For a vegetarian version, swap out the chicken with portobello mushrooms or plant-based chicken substitutes.

Cheers to your new favorite dish!

To add an extra layer of richness to the figgy chicken recipe, you can consider adding a shot of caramel vodka to the port reduction before reducing it by half.
For those seeking a vegetarian version of the goat cheese-stuffed, figgy chicken, portobello mushrooms or plant-based chicken substitutes can be used instead of the chicken breasts.
Nutrition enthusiasts may want to know the nutritional information of this recipe, which includes figs, chicken, goat cheese, and port wine, so be sure to provide creditline to the source where the information is obtained for accurate and reliable results.