This late summer dish features chicken that is pan-seared in a skillet and then braised in the oven with a fresh fig sauce. Easy and delicious!
INGREDIENTS:
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 removed from the stem
1 teaspoon red chili flakes
3 tablespoons balsamic vinegar
1/2 cup chicken stock
1/4 cup white wine
1 tablespoon Dijon mustard
1 tablespoon honey
6 to 7 fresh figs, halved
½ lemon, juiced
METHOD:
Preheat oven to 350˚F.
Season the chicken thighs generously with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken, skin side down, and brown on both sides, approximately 3-4 minutes per side. Remove chicken from pan and set aside.
Add butter to the skillet and then add the shallots season with salt and pepper and cook stirring often until softened, about 3-4 minutes.
Add garlic, thyme, and red chili flakes, and stir for 30 seconds until fragrant. Then stir in the balsamic vinegar, chicken stock, mustard, and honey. Cook 1 minute until it starts to simmer.
Place chicken back into the skillet and add the figs to the pan as well. Transfer to oven and bake for 15- 20 minutes or until chicken is fully cooked through. If desired, put the skillet under the broiler for the last minute or so for more color on the chicken.
Remove from the oven carefully, squeeze over the lemon juice and serve with your favorite rice side dish.
SOURCE: California Figs, adapted a recipe from Olive and Mango.
