When I see figs at the market in early fall, I get excited. Figs are one of those fruits that has such a distinct flavor and texture. These little honey-flavored fruit gems taste sweet and have tiny seeds inside that add a slight crunch. I can eat them raw out of hand or in various dishes from appetizers to desserts. I like to serve them as an appetizer with goat cheese or blue cheese, a topping on bruschetta, as a side accompaniment to poultry dishes, and as a wine-poached dessert. Figs should be slightly soft to the touch with no rips to the skin.
There are many fig varieties but the most common are the Black Mission, Brown Turkey, and Green Kadota. Use whichever you prefer for this simple but very tasty chicken dish. Cooking the figs brings out their sweetness and soft texture. The key is to cook them just until they are nicely softened and keep their shape.
