Fresh Fig and Apricot Sauce – No More Boring Chicken

by Pamela

Fresh Fig and Apricot Sauce

Fresh Fig and Apricot Sauce

Okay, I’ll admit it…chicken can get pretty boring.  Especially when you are talking about cooking up chicken breasts and you aren’t going to be breaking out Mastering the Art of French Cooking, by Julia Childs.   Who’s got time for that?

Usually when Craig comes home and smells chicken I get “the face.”  You know, the one that you used to give your mom when she would flop a gray piece of liver on your plate when you were a kid, or she’d shovel some brussel sprounts on your plate?  Yeah, that kind of face.  I think he does this because, in his little head, he thinks he should be coming home to a Ruth Chris Steakhouse experience.  I could do that, but why would I?  How would I ever get him to go out to eat if he could get all of that at home?

Words of Wisdom

Sometimes you need to hold back a bit on your skills.  You need to do this for a number of reasons.  1 – don’t put everything out there at once, your skills and talents need to be appreciated, when you lump everything together nothing stands out.  2 – with regards to cooking, some things are better left to the experts and besides if you can make a perfect hand rolled agnolotti with cream sauce when would you ever get a break from the kitchen?

Since my newest obsession has become figs, I thought that I would make a fruit sauce, using the figs and other seasonal fruit to go with the chicken breast I was making for dinner.   You could also serve this fig sauce with cheese and crakers.  If you do that, cut the fruit into smaller pieces.


  • 22 Small Fresh Figs (stemmed and cut into quarters)
  • 4 Apricots or Small Peaches (diced)
  • 1 Large Sweet Onion (sliced thin)
  • 2 Tablespoons Olive Oil
  • 1 1/2 Teaspoons Apple Cider Vinegar
  • 1 Tablespoon Agave Nectar or Honey (to taste)
  • 1/4 Cup Chardonnay (or water)
  • 1/4 Cup Water
  • 1/2 Teaspoon Kosher Salt (divided)
  • 1/4 Teaspoon Ground Black Pepper


In a heavy medium saucepan, over medium high heat, heat oil until it shimmers then add onions.  Saute onions until they carmelize.  If the edges start to get crispy brown, turn heat down to medium.  Keep stirring onions so that they carmelize evenly.

Add figs and apricots (or peaches) and stir to combine.  Add 1/4 teaspoon of salt.  Fruits will start to release their juices and begin breaking down.  Let fruit and onions cook for 3 minutes, then add chardonnay (or 1/4 cup of water).  Stir to combine and help fruit break down.  Stir in vinegar.

Cook fruit and onions for approximately 8 minutes.  As pan begins to dry out, stir in 1/4 cup of water.  Add remaining 1/4 teaspoon salt and black pepper.

Taste sauce for sweetness.  Add in agave nectar or honey to taste.


Leave a Comment