Equipment
Ingredients
Chicken and Marinade
- 4 chicken breast, boneless, skinless
- 2 g salt
- 1 g black pepper
- 6 g rosemary, chopped
- 2 garlic, peeled and crushed
- 35 ml olive oil
Topping and Sauce
- 55 g feta, crumbled
- 3 g fresh thyme
- 120 ml red wine
- 8 fresh figs, small dice
- 21 g honey
- rosemary sprigs, whole
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 522 kcal
- Protein
- 39 g
- Carbohydrates
- 22 g
- Fat
- 28 g
- Fiber
- 3 g
- Sugar
- 18 g
- Sodium
- 464 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 124 mg
- Potassium
- 650 mg
- Calcium
- 133 mg
- Iron
- 2.2 mg
- Magnesium
- 68 mg
- Phosphorus
- 374 mg
- Zinc
- 2.0 mg
- Vitamin A
- 70 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.34 mg
- Niacin
- 17.9 mg
- Folate
- 20 mcg
- Water
- 222 g
- Alcohol
- 3 g
Sources: USDA FoodData Central
Method
Place chicken breasts between sheets of plastic wrap and pound with a mallet to an even thickness of 2 cm (3/4 inch).
Toss chicken in a bowl with salt, pepper, chopped rosemary, crushed garlic, and 30 ml of olive oil. Cover and refrigerate for 30 minutes.
Preheat oven to 93°C (200°F). Heat a cast-iron skillet over high heat for 5 minutes, then add the remaining 5 ml of olive oil and lower heat to medium-high.
Place chicken breasts in the hot skillet, rounded side down, and sear for 5 minutes until the bottom is browned and the meat is halfway cooked.
Flip the chicken breasts. Top each with crumbled feta and thyme, then cook for another 5 minutes until the internal temperature reaches 74°C (165°F).
Transfer the chicken to a baking sheet and place in the preheated oven to keep warm.
Pour the red wine into the empty skillet over medium-high heat. Scrape the bottom of the pan with a wooden spoon to release browned bits and boil until reduced by half.
Add diced figs and honey to the wine reduction. Cook for 3 minutes, stirring occasionally, until the figs soften into a jammy consistency, then stir in the remaining thyme.
Plate the chicken breasts, top with the fig compote, and garnish with optional rosemary sprigs.
Chef's Notes
- For the best results, use a dry red wine like Cabernet Sauvignon or Syrah to balance the sweetness of the honey and figs.
Storage
Refrigerator: 72 hours — Store chicken and sauce together to maintain moisture.
Reheating: Warm in a 150°C (300°F) oven covered with foil until internal temperature reaches 74°C (165°F).
Troubleshooting
Chicken is dry or rubbery
Cause: Internal temperature exceeded 74°C (165°F)
Fix: Ensure chicken is well-covered in the fig sauce to add moisture.
Prevention: Use an instant-read thermometer and remove chicken from heat exactly at 74°C.
Sauce is too thin
Cause: Wine was not reduced sufficiently before adding figs
Fix: Continue to simmer the sauce for an additional 2-3 minutes.
Prevention: Ensure wine is reduced to a syrupy consistency that coats the back of a spoon.
Cultural Context
This dish draws inspiration from Mediterranean cuisines, particularly those of Greece and the Aegean islands, where feta cheese and figs are staples. The combination of savory chicken, salty cheese, and sweet fruit reflects the region's love for balancing contrasting flavors.
