2005 Grand Prize Winner
Chicken Traditions with Flair
Wendy Williams, Irvine CA
1/2 cup + 4 tablespoons red port wine
1/2 cup balsamic vinegar
8 skinless, boneless California chicken thighs
4 cloves garlic, minced
8 slices prosciutto
2 ounces crumbled Real California Blue Cheese
8 fresh California figs
5 sprigs fresh thyme, leaves removed from stems
2 tablespoons olive oil
1 teaspoon each salt and black pepper
1 tablespoon unsalted butter
Preheat oven to 375 degrees F.
In large plastic bag, combine 1/2 cup Port, 1/2 cup balsamic vinegar, 1/2 teaspoon each salt and pepper and 1 minced garlic clove. Add chicken thighs and marinate 1/2 hour to overnight. Remove chicken from marinade and set aside. Discard marinade.
Sprinkle each thigh with 1/4 teaspoon each salt and pepper and equal amounts of crumbled blue cheese. Wrap each thigh with slice of prosciutto and place in greased baking pan. Wash and dry figs; slice in half; place in pan with chicken. Sprinkle chicken with remaining garlic and thyme; drizzle with olive oil. Bake uncovered for 45 minutes.
In small saucepan over medium heat, reduce 4 tablespoons Port, 1/4 cup pan drippings and 1/4 teaspoon each salt and pepper; simmer and reduce by one-quarter. Stir in butter until melted. Drizzle sauce over each serving.
Makes 4 servings.