If you're looking for a recipe of Oporto chicken with dried figs, you may find many recipes, especially in books (or blogs) relating to French cuisine. Dried figs, due to their versatility, are very popular in European countries, that’s why people use them often.

 

Still, we have prepared this recipe to make it as easy as possible step by step. It’s likely that this will be the easiest chicken Oporto with dried figs recipe you’ll find on the internet.

 

Now without further ado, let’s reveal our special recipe. We hope you'll be surprised by this amazing combination of flavors. It’s pretty easy to make. Let 's go! 

 

Ingredients for four servings

  • 4 hind quarters of free-range chicken
  • 200 grams of dried figs El Pajarero 
  • 200 ml of water or broth
  • 200 ml Oporto wine
  • 50 ml apple vinegar
  • Rosemary, salt and black pepper
  • 1 tablespoon of olive oil
  • 300g of fine peas for garnish

 

Preparation

Marinate the figs in the port and vinegar at least one hour in advance. 

 

Once marinated, drain the figs and put them apart. Keep the juice from the marinade.

 

Meanwhile, add two tablespoons of olive oil in a frying pan covering the entire base. While it's heating, season the chicken with salt, black pepper and rosemary. Brown the chicken on both sides. 

 

While the hindquarters are browning, take the liquid left over from the marinade, mix it with water, cook it and reduce it until you get a dense sauce.

 

Finally mix it with the figs.

 

As the figs El Pajarero (variety calabacita) are small in size, we introduce them whole in the reduced sauce and put them aside for a few minutes. We left the stalks, but if you prefer, you can remove them before soaking them in Oporto.

 

Now it is time to serve. On a bed of sauce, place a portion of chicken and some figs on top. You can add a few drops of sauce if you like. 

 

Leave room for the fine peas, which should be steamed with a pinch of salt. And if you prefer, drizzle them with a few drops of olive oil.

 

As a suggestion, serve it with a mixed seasonal vegetables salad. It combines perfectly with the sweet and sour flavor of the chicken with dried figs in Oporto.

 

If you've worked up an appetite, come on, let's get cooking!