River Terrace Inn Mediterranean Chicken and Fig Pops

Chef Jordan C. Mackey of Cuvée at the River Terrace Inn dresses up chicken beautifully with a sweet/sour fig jam. Bite into these beauties for a burst of warm fig flavor.

Servings: 6

Cook Time: 1 hour

Pair With: A dry Reisling or Gewurtztraminer.

Source: Recipe and photo courtesy Chef Jordan C. Mackey and River Terrace Inn.


Ingredients For the Fig Jam:
14 fresh figs (stem top cut off, then cut into quarters)
1/2 cup red wine vinegar
1/2 cup sugar
1 orange (zested and juiced)

Ingredients For the Chicken Pops:
approximately 1 pound boneless, skinless chicken breast
24 small, pitted olives (niciose or taggiasca olives suggested)
olive oil
salt and cracked pepper, to taste
fig jam, above


Directions For the Fig Jam:
Set 12 fig quarters aside for the skewers. Put the rest of the fig quarters into a medium sauce pot with the vinegar, sugar, orange zest and orange juice. Heat over medium low heat until the figs are soft and the vinegar has almost reduced dry. Cool the fig mixture, then puree in a food processor to a jam like consistency. Set aside.

Directions For the Chicken Pops:
Preheat the oven to 375 degrees (no fan). Slice the chicken breasts into 12 long, thin strips (about the size of a thick french fry).

Gently thread each chicken strip onto a skewer, around 1 piece of fig and 2 olives. Toss lightly in olive oil and season with salt and cracked pepper. Bake chicken sticks until chicken is fully cooked (about 15 minutes).

Fig jam can either be used as a dip or as a glaze. Either way, it’s a nice sweet and sour accompaniment.




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Recipe Courtesy Of

River Terrace Inn

Set upon a quiet bank of the Napa River, River Terrace Inn provides a peaceful retreat for those seeking the ideal blend of modern elegance and laid-back California charm in close proximity to the energy of Downtown Napa.