For the fig topping I halved about a dozen fresh figs and put to simmer in a pot with about a teaspoon of balsamic vinegar and the same of olive oil. When the figs got to a hard simmer I smashed the figs and let the liquid absorb. I then added about 1/2 cup of white wine and let that liquid absorb. I turned off the heat and then set to cook the chicken.
I simply salted and peppered chicken breast cooked in about a tablespoon of olive oil. I set some broccoli to steam and when it was all done I topped the chicken with the figs. It was a lovely somewhat sweet somewhat earthy flavor. I loved it. Too bad fig season is so short! I think I will get in one more batch of this before the figs are done for the year and it is definitely something I will keep in mind for next year when the figs come again.
On a side note – I have seen many recipes for dried fig glazes so don’t sweat it if you don’t have fresh ones.
[…] « Chicken with Fig […]