Reviewed: Feb. 1, 2011

I tried this because I thought a port wine sauce on chicken sounded good, but no one in my house liked this one. The sauce was nearly flavorless and the chicken didn't fully cook in 15 minutes. Next time I want port wine sauce I will make it from the beef tenderloin with roasted shallots recipe even though it takes more effort.

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6 users found this review helpful

Reviewer:

anyeone

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Arlington, Texas, USA

Reviewed: May 7, 2010

Delicious and the leftovers tasted even better the next day!

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5 users found this review helpful

Reviewer:

Salbug

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Sep. 29, 2009

Awsome! Everyone went back for more! Keeper!!

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5 users found this review helpful

Reviewer:

American

Cooking Level: Intermediate

Reviewed: Nov. 1, 2007

I had never cooked with figs before last week, and this was one of my first attempts. This is a good recipe, but it needs to be developed further. The sauce doesn't have much of a taste, and I would prefer the chicken to have more of a crust. Thanks for a great starting point, though!

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17 users found this review helpful