Chicken with White Wine, Figs and Rosemary

This Chicken with White Wine, Figs and Rosemary is an easy and quick dish that requires a short list of ingredients and less than 30 minutes on hand. And despite the simplicity, the recipe’s texture and flavour profile is complex and lovely. Soft chicken, sweet dried figs, savoury rosemary, and a subtle aroma of dried white wine – this recipe will not disappoint you!

Hello, folks! How are you doing? I hope this week has been treating you well so far. And anyway, there are only three days left until the weekend, so please be strong.

And I have something extra delicious for you today. While the recipe’ name may sound a tad sophisticated, there is nothing complicated in this recipe. And you can enjoy it during the busy week. Needless to say, it will be particularly good on the weekend night, with a glass of white wine.

Chicken with White Wine, Figs and Rosemary

Dear Google, please forgive me for such a long name LOL. But how could I describe it in a few words otherwise?

Despite the long name, this dish is a breeze to make! You will need about 30 minutes or so from start to finish.

For this recipe, you will need (shocking!) chicken breasts, good-quality cooking wine, and dried figs. I used chicken breasts, but if you prefer a different part, you can absolutely swap. I think skinless chicken thighs will be perfect.

You can use any available dried figs, but I prefer Turkish figs. They are super meaty, soft, and flavourful. If your figs are super firm, you should soak them for 20 minutes or so in advance. As for wine, you don’t need to pick an expensive one. It should be just good enough that you would normally use in cooking as well as enjoy it on its own. After all, there are only a few ingredients here, so too cheap wine will affect the taste.

Besides, you will need an onion, fresh rosemary (although dried rosemary will do, too), extra virgin olive oil, butter, salt and pepper.

And this recipe is quite versatile, too! Don’t like or have dried figs? Think of prunes or dried apricots. Do you prefer different alcohol? You can make this with a sweet wine like marsala or add a splash of brandy (just reduce the amount). Don’t want to use wine at all? Use some chicken broth instead.

More Chicken Recipes with Dried Fruit

Do you like sweet and savoury combination with dried fruit? Check out the recipes below.

Apricot Pine Nuts Chicken Skillet

Creamy Chicken Breasts with Prunes

Braised Cabbage with Wine and Prunes

I hope you like this Chicken with White Wine, Figs and Rosemary, and you will give it a try. If you make it, please let me know in this post or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Print

Chicken with White Wine, Figs and Rosemary

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Mains and Comfort DishesDifficulty: Easy

Servings

4-6

servings

Prep time

5

minutes

Cooking time

25

minutes

This Chicken with White Wine, Figs and Rosemary is an easy and quick dish that requires a short list of ingredients and less than 30 minutes on hands.

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Ingredients

• 1 tbsp. (15 ml) extra virgin olive oil

• 1 tbsp. (15 g) unsalted butter

• 2-3 large (~450-500 g) skinless boneless chicken breasts, cut into long, pieces about 2 cm thick

• 1 large onion, sliced

• 80-100 g dried figs (about 6-8 large Turkish figs), roughly chopped – soak for 20 minutes if they are super firm

• 2/3 cup (160 ml.) dry white wine

• few rosemary sprigs, leaves removed and roughly minced

• 1/2 tsp. salt or to taste

• black pepper, to taste

• you may need a little (few spoons) of broth or water

Directions

• In a large heavy skillet or pan combine the olive oil and butter over high-medium heat. Add the chicken breasts, lightly season with salt and pepper and cook, stirring few times, until they are no longer pink and light golden color has started to appear, about 4-5 minutes. Remove the chicken with a slotted spoon and set aside.
• Reduce the heat to low-medium. Add the onions to the same pan and cook until soft and translucent, about 5 minutes. Add the rosemary and cook for another few minutes.
• Add the wine to deglaze the pan and let it cook down for a minute.
• Return to the pan the chicken breasts as well as add the figs. Season with more salt and pepper, to taste. Cover and simmer over low-medium heat for about 10-12 minutes, or until the chicken is soft and cooked through and the figs are soft and start turning into the sauce. You may need to add a little broth or water if the wine has evaporated and the sauce looks too dry.
• Enjoy with your favourite side or simple vegetable salad!