Braised Chicken Breast with Frank Family Port & Figs Recipe

As the sun sets on summer, and we welcome the autumn season, Chef Christina Machamer is sharing one of her favorite fall-time recipes. Fresh figs from Frank Family’s Benjamin Vineyard are poached in our Zinfandel Port to make a luscious, seasonally-inspired sauce to serve over golden-seared chicken breast. 

We love pairing this dish with the RHF Cabernet Sauvignon to truly taste the terroir of Benjamin Vineyard and Rutherford as a whole. Many of the grapes used to make this wine are grown just feet away from our vineyard’s thriving fig tree and both fruits express the soil, climate, and topography of the Rutherford region in a beautiful manner. Putting them together on the plate and in the glass proves the expression to be true: “what grows together, goes together.” 

The beautiful thing about figs is that they can play sweet or savory, which makes them versatile and fun to pair with wines. Another delicious pairing for this dish is the Chiles Valley Zinfandel, whose smooth tannins and loads of brambly fruit flavors partner perfectly with the ripe, supple figs. Tell us what pairing you prefer and tag us in your recipe photos @frankfamilyvineyards!

Benjamin Vineyard figs at peak ripeness


8-10Fresh figs, halved, tough stems removed
2/3 cupFrank Family Zinfandel Port
23-inch-long strips lemon zest
4Chicken breasts, boneless, skin on
2 TablespoonsLight olive or canola oil
To TasteSalt
To TasteFresh-ground black pepper
4 TablespoonsButter, chilled


  1. In a small stainless-steel saucepan, combine the figs, 2/3 cup Port, and the lemon zest. Bring to a boil and simmer, 15 minutes. Discard the zest and reserve the poaching liquid.
  2. Heat a heavy bottom pan over medium-high heat and add light olive oil or canola oil. Liberally season chicken with salt and pepper, and sear skin-side down until golden brown, approximately 5 minutes.
  3. Flip chicken so they are skin side up and add reserved poaching liquid to the pan. Bring to a simmer, cover, and braise until Chicken reaches an internal temperature of 165 degrees, approximately 30 minutes.
  4. Remove chicken from the pan and reduce poaching liquid until slightly thickened. Add butter, whisking to incorporate.
  5. Gently ladle sauce over chicken to serve.