Pan Roasted Chicken With Balsamic and Figs

 

We have a bumper crop of late ripening figs this year on our fig tree. So, as a last hurrah we were looking for different ways to use them up besides making them all into fig preserves. Lisa found a recipe that combined chicken and figs together with flavor seasonings that sounded delicious, and it was. I know you will love it! Here is how she did it in our humble test kitchen - 

Ingredients 

5 or 6 bone-in, skin-on chicken thighs

Salt and pepper

2 tablespoons extra-virgin olive oil

2 tablespoons butter

2 shallots, peeled and finely sliced

4 cloves garlic, peeled and chopped

1 heaping tablespoon fresh thyme leaves off the stem

1 teaspoon red chili flakes

3 tablespoons balsamic vinegar

½ cup chicken stock

¼ cup white wine

1 tablespoon Dijon mustard

1 tablespoon honey

6 to 7 fresh figs, halved

½ lemon, juiced

 Directions 

Preheat oven to 350˚F.

Prep the shallots, garlic and thyme and season the chicken generously with salt and pepper -

Heat the olive oil in a large skillet over medium heat. Add the chicken skin side down and brown on both sides, 5 min per side. Remove chicken from pan and set aside -

Hear the sizzle!

Add butter to skillet and then add the shallots season with salt and pepper and cook over medium stirring often until softened, about 5 min -

  

Add the garlic, thyme, and red chili flakes, stir for 5 minutes. Then stir in the balsamic vinegar, chicken stock, mustard and honey. Simmer for about 5 minutes - 

Chicken stock and white wine -

Place the chicken back into skillet along with the figs. Transfer to oven and cook for 30 minutes or until chicken is fully cooked through. You can broil for the last minute or so for more color on the chicken -

  

Remove from oven and squeeze the lemon over juice and serve with your favorite side. We chose jasmine rice topped with some of the sauce.