Chicken with Chèvre and Figs

• 1/2 bunch fresh thyme
• 6 tablespoons unsalted butter (3/4 stick), divided
• 4 medium shallots, sliced paper thin
• 2 cups port wine (tawny or reserve)
• 2 cups low-sodium chicken broth
• 6 ounces chèvre (fresh goat cheese)
• 6 boneless, skinless chicken breasts (about 3 pounds total)
• 2 tablespoons olive oil
• 10 medium fresh figs, halved lengthwise

1. Heat the oven to 400°F and arrange the rack in the middle. Strip the leaves from the thyme sprigs and finely chop. Set aside.
2. Melt 1 tablespoon butter in a medium frying pan over medium heat. Once butter foams, add shallots and cook, stirring occasionally, until softened and golden brown. Remove from heat and set aside.
3. Bring port to a boil over high heat. Reduce heat to medium and continue to simmer until port is reduced by half, about 15 to 20 minutes. Add broth and reduce by half again. (You should have about 2 cups.)
4. Mix together 3 tablespoons chopped thyme, shallots, and chèvre in a small bowl until evenly incorporated. Divide into six portions and set aside.
5. Make pockets in the chicken by laying one breast on a cutting board and, using a sharp knife, slicing horizontally about 3/4 of the way through the meat. Move the knife in a fanning motion to slightly enlarge the pocket (be careful not to cut all the way through) and repeat with remaining chicken. Season chicken all over with salt and pepper and stuff divided shallot filling into pockets.
6. Heat olive oil and 2 tablespoons butter in a large frying pan over medium-high heat. Once butter foams, add three chicken breasts and cook until golden brown, about 3 minutes. Flip and repeat. Remove to a baking sheet and repeat with remaining chicken. Once all chicken is browned, place in the oven and bake until chicken is cooked all the way through (juices will run clear when pierced with a knife), about 20 minutes.
7. Meanwhile, melt 1 tablespoon butter in a medium frying pan over medium heat. Once foaming, add figs, cut side down, and cook until they are well browned. Add figs to port sauce.
8. About 5 minutes before chicken is ready, rewarm port reduction over low heat and add remaining thyme. Remove pan from heat, add remaining 2 tablespoons butter, and swirl pan until all butter is melted. Season with salt and pepper, and set aside. When chicken is ready, transfer to a serving platter, top with sauce and figs, and serve.

Beverage pairing: Qupé Marsanne, California. Marsanne makes wines with good weight, but also good acidity and subtle, unprepossessing flavors of white peaches and jasmine. It’s lovely with something equally humble as chicken, especially when accented with thyme, the sharpness of chèvre and the richness of the figs.