I had the idea of this recipe from my holiday in Greece: they have very good wines and plenty of figs, and a lot of yummy seafood, but that will be the focus of other posts.
So, on the way back from Lefkada we stopped at a market and between other goodies bought some figs, Greek red wine and a big can of extra virgin olive oil. A friend helped me pick the right kind of olive oil because it was only labelled in Greek ;).
Back home, I only needed the chicken and on a late August night, I cooked the following dish. It was one of the tastiest I cooked or tested lately.
Ingredients (3-4 servings):
- 700 g chicken breasts
- 8-10 fresh figs, even a bit overripe
- 250 ml Imiglykos Greek red wine
- 2 bay leaves
- the juice of half lemon
- 2 tablespoons Greek virgin olive oil
- Salt and pepper to taste
- Halve the figs., set aside some halves for decoration.
- Wash the chicken breasts and cut each of them into 4 smaller pieces. Salt and pepper them and leave them 5 minutes.
- Heat the olive oil in a frying pan and, over high heat lightly, fry the chicken breasts on both sides.
- Turn heat to medium-low and add the halved figs, wine, lemon juice and bay leaves.
- Simmer for around 20 minutes until sauce reduced and the figs are mostly dissolved in the sauce.
- Serve with rice or potatoes, garnish with the fresh fig halves and some mint leaves.