Chickenbreast in mulled wine sauce with figs

Mulled Wine or Glühwein is a tradition on all our Christmas markets. It is served hot and I don't like it.

But using wine combined with spices is a very good base for a sauce. I reduced the wine on high temperature down to one third and added roast stock paste to it. Sauce done.

The chickenbreasts were covered in African rub, a spiceblend from my Advent calender. It has deep earthy flavours and goes very well with chicken. I fried the chickenbreast in clarified butter and added a stalk of rosemary and 2 green onions.

After browning the chicken on both sides, I took a sauce ladle filled with the mulled wine sauce and added it to the pan and closed the lid and reduced the heat. That way the chickenbreast cooked through and kept juicy.

I had some figs from my harvest as a compote in a jar. Some figs were served with the dish.

A pilaw rice with some green onion was cooked in the rice cooker and finished with a knob of butter. Parsley to the finish.

Ingredients:

2 chickenbreasts

African spicerub

500 ml mulled wine

1 beef or pork roast sauce base

Clarified butter

Cooked figs

2 green onions

1 rosemary stalk

1 cup pilaw rice

Oninon greens

Salt

1 knob butter