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Rustic and simple, Braised Chicken with Fresh Figs requires only 25 mins of hands on time before baking in the oven. Perfect for entertaining.

Braised Chicken with Fresh Figs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: chicken recipes
  • Method: Braised
  • Cuisine: American
  • Diet: Gluten Free


Elegant yet simple, Braised Chicken with Fresh Figs requires only 25 mins of hands-on time before baking in the oven. Perfect for entertaining.


Units Scale
  • 46 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

Serve over goat cheese mashed potatoes or creamy polenta with wilted greens.


  1. Preheat oven to 400 F
  2. Season the chicken generously with salt and pepper on both sides.
  3. 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.
  4. 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. 
  5. 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).
  6. 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.
  7. 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