Chicken with Figs and Mint

Chicken With Figs And Mint

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Carolyn Haas


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.)


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1 Hr 20 Min
30 Min
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 Chicken with Figs and Mint


  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.

Printable Recipe Card

About Chicken with Figs and Mint

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Greek
Hashtags: #greek #dried figs

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