Chicken And Roasted Figs Recipe

Name: Chicken And Roasted Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons good-quality (cask-aged) red wine vinegar; 1 teaspoon cornstarch; 1/4 cup honey; 2 pounds (4 to 6) bone-in, skin-on chicken thighs; 1 teaspoon kosher salt, divided; 3/4 teaspoon pepper, divided; 2 tablespoons olive oil; 3 large shallots, thinly sliced; 6 garlic cloves, chopped; 2 tablespoons chopped fresh oregano leaves, plus 2 tbsp. whole leaves; 8 to 10 figs, stems trimmed, halved (quartered if large)

Servings: persons

2 tablespoons good-quality (cask-aged) red wine vinegar
1 teaspoon cornstarch
1/4 cup honey
2 pounds (4 to 6) bone-in, skin-on chicken thighs
1 teaspoon kosher salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
3 large shallots, thinly sliced
6 garlic cloves, chopped
2 tablespoons chopped fresh oregano leaves, plus 2 tbsp. whole leaves
8 to 10 figs, stems trimmed, halved (quartered if large)

1
Preheat oven to 400u00b0. In a small bowl, whisk together 1/4 cup water, the vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper.
2
Heat a heavy 12- to 14-in. ovenproof frying pan over medium-high heat until hot. Add oil and swirl to coat, then add chicken skin side down and brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 3 minutes more. Transfer chicken to a plate and set aside.
3
Discard all but 2 tbsp. fat from frying pan, reduce heat to medium, and cook shallots until translucent, 3 to 5 minutes. Add garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining 1/4 tsp. each salt and pepper; cook until mixture bubbles and thickens, 1 to 2 minutes.
4
Set chicken skin side up in frying pan and add figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes. Divide chicken, figs, and sauce among plates and top with whole oregano leaves.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons good-quality (cask-aged) red wine vinegar, 1 teaspoon cornstarch, 1/4 cup honey, 2 pounds (4 to 6) bone-in, skin-on chicken thighs, and more.

Yes, Chicken And Roasted Figs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Roasted Figs

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