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AtelierdesChefs

Chicken Breast with a Fig, Port and Pepper Stuffing

By AtelierdesChefs

Poached chicken breast stuffed with figs, port and Jamaican pepper served with thinly sliced potato rounds.

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Rate this recipe 3.9/5 (196 Votes)

Ingredients

  • 6 Free-range chicken breasts
  • 5cl Whole olive oil
  • 6 Pinches Fleur de sel
  • 6 Turns freshly ground black pepper
  • For the garnish:
  • 12 Dried figs
  • 12cl Whole red port
  • 2g Jamaican Pepper
  • 1 Whole onion
  • 1/2 Cunch chives
  • For the rest of the recipe :
  • 900h Waxy potatoes
  • 150g Unsalted butter
  • 6 Pinches fine salt
  • 5cl Balsamic vinegar reduction
  • 4 Sprigs flat leaf parsley

Details

servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 180°C.
Melt the butter over a low heat and allow a froth to form on the surface. Skim the froth from the surface and pour the clarified butter from the pan, leaving the milk solids behind.

Step 2

Peel the potatoes, rinse under cold water and then thinly slice using a mandoline.
Rinse again and then pat dry.

Step 3

Place the potato discs in a bowl and season with salt. Add the clarified butter to the bowl, coating all of the potato slices.

Step 4

Layer the potatoes over each other in individual non-stick moulds and drizzle with any remaining clarified butter. Cover with foil, transfer to the oven and bake for 1 hour.

Step 5

Heat the port, figs and Jamaican pepper in the microwave.

Step 6

Peel and dice the onion. Cut the figs into small dices. Wash the chives and finely chop.
Sweat the onion in a little oil with a pinch of salt.
Once soft, add the porto and pepper to the pan and allow to reduce completely.

Step 7

In a bowl, mix together the figs, onion and chives.
Bring the water to the boil in a large pan.

Step 8

Make an incision in each of the chicken breasts and add the fig stuffing.
Season the flesh and then wrap each chicken breast tightly in cling film.

Step 9

Add the chicken to the pan of boiling water, cover and cook over a low heat for 10 minutes.
Turn off the heat and leave the chicken to cook for a further 10 minutes in the water.

Step 10

Once cooked, remove from the pan and remove the cling film.
Heat a frying pan to hot, add a little olive oil and then pan fry the chicken, skin side down, to give a crispy skin.

Serve the chicken alongside the potatoes and finish the plate with reduced balsamic vinegar and a few sprigs of fresh parsley.

Feel free to roast the chicken breasts - pan fry for a couple of minutes and then transfer to the oven and cook at 180°C for 10-15 minutes.

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