Chicken with Figs and Mint

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By Carolyn Haas
from Anytown, WI

Figs are grown all over Greece and this recipe sounded like a lovely way to enjoy them! From The Complete Book of Greek Cooking by Salaman and Cutler. (Prep time will include cooling cooked figs overnight.)

serves 4
prep time 1 Hr 20 Min
cook time 30 Min
method Stove Top


  • 1 1/4 lb
    dried figs
  • 1/2 bottle
    sweet, fruity white wine
  • 4
    chicken breast fillets, with or without skin
  • 1 Tbsp
  • 2 Tbsp
    orange marmalade
  • 10
    mint leaves, finely chopped
  • 1/2
    lemon, juice of
  • salt and pepper to taste
  • fresh mint leaves to garnish

How To Make

  • 1
    Place figs and wine in a pan and bring to boil. Then simmer gently for 1 hour. Allow to cool. Refrigerate overnight.
  • 2
    Fry chicken in butter until they are cooked through and golden. Remove and keep warm.
  • 3
    Drain any fat from pan and add the juice from the figs. Boil and reduce to about 2/3 cup.
  • 4
    Add the marmalade, mint and lemon juice and salt and pepper to taste. Simmer for a few minutes. When the sauce is thick and shiny, pour it over the chicken. Garnish with the figs and extra mint leaves and serve.

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