Chicken and Figs in Wine Sauce

    40 minutes

    This exotic tasting dish is super simple to make and a great favourite for dinner parties. Chicken is simmered in wine with figs and finished with cream.

    10 people made this

    Serves: 5 

    • 4 tablespoons plain flour
    • 5 skinless, boneless chicken breast fillets
    • 2 tablespoons (40g) butter
    • 80ml port wine
    • 125ml dry white wine
    • 125ml chicken stock
    • 6 dried figs (stems removed)
    • 2 tablespoons (40ml) thickened cream

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place the flour in a shallow dish. Coat the chicken breasts in the flour.
    2. Melt the butter in a large frying pan over medium high heat. Cook the chicken in the preheated pan until golden brown, about 2 minutes per side. Pour the port, white wine and chicken stock over the chicken, and scatter the figs around the frying pan.
    3. Bring the liquid to the boil and reduce heat to low; simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the pan and cover with aluminium foil.
    4. Bring the sauce in the frying pan to the boil over medium high heat. Reduce the heat to medium low and simmer for 5 minutes. Whisk in the cream and pour over the chicken to serve.

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    Reviews in English (6)


    Firstly, my thanks to the author "AUSSIEBEAR" for this shared recipe. I cooked this dish as a featured item for our 2013 Christmas Day Luncheon event for four (4) family members and it was well received and commented upon most favourably. However, I took the liberty ( and precaution) of starting this dish the evening before by macerating (pre-soaking) the dried figs in the measured white wine ( a clean skin Semillon / Sauvignon Blanc blend) with the same amount of cold water and storing in the fridge overnight. This step in the recipe process permits the figs to fully rehydrate and release the complex flavours within this delicious and often neglected dried fruit variety. Drain all the juices from the figs and reserve them for the reduction sauce when finishing the dish. The complex fruit sugars will be accentuated by the dry white wine (the great balance of sweet and sour) and intensified by simmering down before adding the cream at the last stage before plating. Proceed with this recipe with confidence as it is a very simple dish to prepare, produce and present at table for shared enjoyment.  -  27 Dec 2013


    I had never cooked with figs before last week, and this was one of my first attempts. This is a good recipe, but it needs to be developed further. The sauce doesn't have much of a taste, and I would prefer the chicken to have more of a crust. Thanks for a great starting point, though!  -  01 Nov 2007  (Review from Allrecipes USA and Canada)


    I tried this because I thought a port wine sauce on chicken sounded good, but no one in my house liked this one. The sauce was nearly flavorless and the chicken didn't fully cook in 15 minutes. Next time I want port wine sauce I will make it from the beef tenderloin with roasted shallots recipe even though it takes more effort.  -  01 Feb 2011  (Review from Allrecipes USA and Canada)