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)
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).
