Fig and Gruyere Stuffed Chicken

with

 Fig and Sparkling Rose' Cream Sauce

 

 

So this dish came to my head when I was thinking of what was in my pantry and my fridge. I was not wanting to go to the grocery store so was trying to configure a dish around what I already had. So this is what I came up with and I thought it turned out so nicely that I am sharing it with you!

 

 

First cut the stems off all the figs and put them in a bowl of boiling water. This is to give them a little life back after the drying process and it will help them puree smoother later as well. I let them sit in the hot water for about 20 minutes if you are in a hurry as little as 5 minutes would work too.

 

Now drain the figs.

 

Add them to the food processor.

 

Next add the honey, lemon zest, lemon juice, salt, and pepper. Then puree.

 

In a separate bowl grate the gruyere

 

OK so this part can get a little tricky but is pretty simple. Just imagine the chicken in three equal layers. Cut the first layer across but stop with about a half inch left before you cut the top off and open it up. Now from the side that has been opened do the same thing. Once you have done that the chicken should lay flat with 3 equal sections.

 

Take a spoonful of fig mixture  and  smear the fig mixture down the center of each chicken breast, top with Gruyere, then roll the chicken up. It should look like a chicken breast when it is all rolled up.

 

 

Now pour yourself a nice glass of bubbly!!!!!!

 

 



 Heat up olive oil in a large skillet and brown chicken on both sides. Next get a very cute little sous chef to help you :)  Put the chicken in a baking dish and place into a 350 degree oven for 20-25 minutes depending on the size of your chicken breasts.

 

 

Chop garlic and add it to the pan that the chicken was cooked in. Cook it for a few minutes on medium heat then add the remaining fig mixture and cook for another 2 minutes.

 

 

Add sparkling wine to the pan let reduce for 5 minutes. Stirring occasionally. Add chicken stock and reduce for anther 5 minutes. 

 

 

Now add heavy cream.  Let the sauce cook on low heat until the chicken is ready

 

 

Let the chicken rest for 3-5 minutes then slice and top with the wine and fig sauce.

 

 

Au Gratin Fingerling Potatoes

 

 

Here are the main ingredients

 

Use the mandolin (if you have one if not a knife will work just fine) to cut thin slices of the potatoes

 

 

Thinly slice the onions.

 

 

Heat a pan and add onions, butter, and salt and pepper. Cook until caramelized.

 

 

Take Ramekins and layer the potatoes make sure to salt and pepper each new layer of potatoes. Next add the heavy cream to the potatoes and top with the caramelized onions. Place in a 350 degree oven for 30 minutes.

 

 I always like to get my husband to make a green salad when we have meals like this and he gladly does this one is arugula, tomato, and cucumber. I did make a simple orange vinaigrette to top it off though.

 



Now eat!





 

 

Ingredients

 

Stuffed Chicken (serves 2-4)

2-4 Chicken breasts

12 dried figs (I used Spanish but mission figs would work also)

2 teaspoons lemon zest

1 tablespoon lemon juice

2 teaspoons honey

3/4 cup grated gruyere cheese

3 tablespoons extra virgin olive oil 

1 garlic clove

1 1/2 cups Sparkling wine ( I used a dry sparkling rose' but any brut or any dry white wine could be used)

1/2 cup chicken stock

1/2 cup heavy cream

salt and pepper

 

Au Gratin Potatoes (serves 4)

1 lb fingerling potatoes

1 cup heavy cream

2 onions

2 tablespoons butter

salt and pepper