Ingredients
8dried figs
1cupwater
1cupport,plus 1 tbsp
2lemon zest
3½lbschicken
1tbspolive oil
salt
fresh ground black pepper
1tbspbutter
Preparation
Heat the oven to 375 degrees F.
Pierce each fig three or four times with a paring knife.
In a small stainless-steel saucepan, combine the figs, water, the ⅔ cup port, and the lemon zest. Bring to a boil and simmer for about 30 minutes, covered, until tender.
Discard the zest and reserve the poaching liquid. Cut the figs in half.
Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan.
Sprinkle the chicken with the remaining 1 tablespoon port and season with ¼ teaspoon salt and ⅛ teaspoon pepper.
Top each piece of chicken with a piece of butter. Cook for about 30 minutes until the breasts are just done.
Remove the breasts and continue to cook the legs for about 5 minutes longer until done.
Remove the roasting pan from the oven. Return the breasts to the pan.
Heat the broiler. Broil the chicken for about 2 minutes until the skin is golden brown.
Transfer the chicken to a plate. Pour off the fat from the roasting pan.
Set the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
Boil for about 4 minutes until reduced to approximately ¼ cup.
Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken.
