Elegant yet simple, Braised Chicken with Fresh Figs requires only 25 mins of hands-on time before baking in the oven. Perfect for entertaining.
- 4–6 chicken thighs, bone in, skin on ( or sub skinless or chicken breast)
- salt and pepper
- 1 tablespoon olive oil
- 3 medium shallots, sliced (or 1 red onion, sliced)
- 4 cloves garlic, rough chopped
- 1 tablespoon fresh thyme- or sub rosemary or sage
- 10 fresh figs, halved
- 1 tablespoon butter
- 1/4 cup sherry cooking wine, ruby port, or white wine. ( Or sub 2 tablespoons balsamic vinegar plus 1 tablespoon honey)
- 3/4 cup chicken broth
- Preheat oven to 400 F
- Season the chicken generously with salt and pepper on both sides.
- In a large, ovenproof skillet, add olive oil and heat over medium-high heat. Sear the chicken on both sides. If using skin-on chicken, take your time here to get the skin crispy and golden and lowering the heat to medium. Once golden, set aside on a plate.
- Add the shallots to the skillet and lower heat to medium-low and saute until softened and translucent about 7-9 minutes. Add the garlic, thyme and butter, saute a few more minutes until the garlic is fragrant. Saute 1 minute. Add the wine, scrape up any browned bit and let it reduce by half. Stir in the figs.
- Stir in the broth and bring to a gentle simmer, taste the broth and season with honey, salt and pepper if needed. You want the broth to be rich and flavorful and slightly sweet. ( If using wine, I’ll add a bit of honey).
- Nestle the chicken, skin side up, into the simmering pan, arranging the onions and figs around and between, (turn some figs, open side up), and once simmering, give a good shake, and place in the oven, to finish cooking the chicken through to 165F. If using bone-in chicken, allow 20-25 minutes, if using breast or boneless thigh, check after 10 -15 minutes.
- Serve over goat cheese mashed potatoes or creamy polenta, with wilted greens, spooning some of the flavorful pan juices overtop.
Leftovers will keep up to 4 days in the fridge or can be frozen for 3 months.
Can this be made with dried figs? Yes. Cut the dried figs into quarters or slices, and simmer in the broth (adding a little more broth if needed) covered, until tender. Then nestle in the chicken. This will be a little sweeter, so you may not need the honey– add to taste.
To make ahead: make the whole dish and reheat in a 350F oven with a little extra broth.
To make with chicken breast: Pound the chicken breast into equal thickness. Optional- dredge in a little flour after seasoning. Prepare the same way. It will not need to bake as long, check after 10 minutes.
- Serving Size: 1 thigh
- Calories: 441
- Sugar: 19.6 g
- Sodium: 385.9 mg
- Fat: 26.7 g
- Saturated Fat: 7.6 g
- Carbohydrates: 26.3 g
- Fiber: 4 g
- Protein: 23.7 g
- Cholesterol: 135.4 mg
Keywords: chicken with figs, chicken with figs and honey, moroccan chicken with figs