CHICKEN WITH FIGS AND OLIVES
This recipe is one of my favorite recipes because it's easy and loaded with flavor! The dried figs and olives offer a robust Italian and Mediterranean flavor that everyone will love!
Provided by Simple Italian Cooking Blog
Categories Dinner
Number Of Ingredients 9
Steps:
- Place chopped onions on bottom of baking dish (I used 9x13)
- Place chicken parts on top of the onions
- In a bowl, mix all the other ingredients
- Pour the mixture on top of the chicken, making sure to spoon the mixture on the chicken so it doesn't all run off
- Cover and bake at 350F for 35-45 minutes, making sure to baste the chicken with the mixture half way through
- The chicken will be done when the thickest parts read 165F.
FIG AND LEMON CHICKEN
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Easy, delicious and if you don't feel the sauce is enough it can easily be doubled.
Provided by Kimber
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
- Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
- Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
- With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 43.6 g, Cholesterol 58.6 mg, Fat 10.5 g, Fiber 7.8 g, Protein 17.8 g, SaturatedFat 2.9 g, Sodium 61.6 mg, Sugar 34.6 g
CHICKEN BREASTS WITH FETA AND FIGS
Cooked figs go beautifully with meat, especially a griddled or pan-cooked chicken breast. I always seem to circle back to feta when I'm working with figs in a savory dish. I love the flavor of the earthy, salty cheese against the subtle, sweet fruit.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- One at a time, place each chicken breast between pieces of plastic wrap or parchment and lightly pound with a mallet until it is 1/2 to 3/4 inch thick. Chicken breasts should be of uniform thickness.
- Place chicken breasts in a bowl, season with salt and pepper and toss with rosemary, garlic and 2 tablespoons olive oil. Cover bowl and refrigerate for 30 minutes to an hour.
- Place oven on lowest setting, around 200 degrees. Cook the chicken: Heat a large cast-iron skillet or grill pan over high heat for 5 minutes. Add remaining olive oil to pan and reduce heat to medium-high. Turn over chicken breasts in marinade to coat them, then add them to the pan, rounded side down. Cook for 4 to 5 minutes on one side, until cooked halfway through.
- Turn chicken breasts over and carefully arrange feta on top, dividing it equally among the 4 breasts. Sprinkle about 1/4 teaspoon thyme leaves over feta on each breast. Cook 4 to 5 minutes, until breasts are cooked through. Feta will warm but will not melt. Transfer to a baking sheet and keep in warm oven while you cook the figs.
- Add wine to pan and scrape with a wooden spoon to deglaze the bottom. Boil wine until it has reduced by half, then add figs, honey and remaining thyme. Cook, stirring, until figs break down and begin to look jammy, about 3 minutes. Remove from heat.
- Serve chicken breasts with fig compote on side and garnish with rosemary sprigs.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 752 milligrams, Sugar 22 grams, TransFat 0 grams
CHICKEN WITH ONIONS AND FIGS
Friends and family can't get enough of tender chicken thighs in a sweet onion and fig sauce. When prepared this way, the meat turns out moist every time.-Helen Conwell, Fairhope, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.
Nutrition Facts : Calories 503 calories, Fat 22g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 4g fiber), Protein 45g protein.
FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION
Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
- Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
- Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN WITH FIGS (POLLO CON HIGOS)
A Daisy Martinez Recipe! Read her blog! http://www.daisymartinez.com/cgi-bin/blog/ This recipe is definitely worth the extra time and effort! The result is tender chicken surrounded by a silky, sweet yet savory sauce! I made some slight changes...I substituted less than a half lb. block of (cubed) pancetta (found at the grocery near the deli cheeses) for the slab bacon and I only used 1 lb. of dried mission figs cut in half and soaked as per directions. I browned the chicken with the skin on then removed the skin before adding it to the dutch oven to simmer with the sauce. The DH does not love the dishes I make with bone-in chicken but he LOVED this one! Enjoy!!
Provided by Vino p.o. prn
Categories Whole Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pour enough boiling water over the figs in a heatproof bowl to cover them completely.
- Add 1 tbs. sugar to figs.
- Let stand until the figs are softened, about 20 minutes, depending on your figs. (You don't need to do this if you are using fresh figs.).
- Cut off the skin from the slab bacon, then cut the bacon into ½ inch slices. (To remove the skin from the bacon, start by using a paring knife to separate the skin from the fat at one corner, then lift the skin up as you continue cutting, making it easier to see what you're doing.).
- Cut the slices crosswise into ½ inch strips.
- Toss the bacon pieces into a large cold skillet and put the pan over medium heat.
- Cook the bacon, stirring it once or twice, until it starts to give up its fat.
- Cook, stirring often, until it is well browned, about 10 minutes.
- Scoop the bacon onto paper towels with a slotted spoon and set aside, then pour off almost all the fat from the pan reserving about 1 tbs. of fat.
- Add the celery, onion, carrot, and thyme to reserved fat and cook, still over medium heat, until lightly browned, about 10 minutes.
- Sprinkle the flour over the vegetables and stir everything together until the flour coats the vegetables and picks up all the fat.
- Adjust the heat to low and keep stirring until there are no traces of raw white flour sticking to the vegetables, which would give an unpleasant taste to the finished sauce.
- Stir in the tomato paste and cook for a minute or two.
- Take the pan off the heat and pour in the cognac. Return the pan to the heat and boil until the cognac is almost evaporated.
- Stand back from the pan once you add the cognac; there is a chance it could burst into flames.
- Pour the broth into the pan, stirring to dissolve the flour.
- Toss in the bay leaves and cloves and bring to a boil.
- Adjust the heat so the sauce is at a gentle boil and cook, stirring occasionally, until the sauce is lightly thickened, about 30 minutes.
- Season the chicken generously with salt and pepper.
- Pour enough vegetable oil into a large deep skillet to lightly coat the bottom.
- Heat over medium-high heat until the oil is rippling.
- Add as many pieces of chicken skin side down to the pan as will fit without crowding.
- Cook, turning once, until dark golden brown on both sides, about 10 minutes. The chicken doesn't have to be cooked through; it will finish cooking in the sauce.
- Transfer the browned pieces to a large paellera or Dutch oven and brown the rest of the chicken, in batches if necessary.
- Skim off any foam or fat that rises to the surface of the sauce as it cooks.
- Strain the sauce, discard the vegetables and add sauce to the browned chicken.
- Drain the figs and discard the liquid.
- Scatter the bacon and figs over the chicken, breaking up some of the figs as you go to help the sauce thicken.
- Bring the sauce to a boil, cover the paellera and cook until the chicken is tender and the figs are very soft and have started to dissolve into the sauce, 45 minutes to 1 hour.
- Serve with yellow rice.
- * If your stovetop is occupied, you can finish cooking this dish in an oven preheated to 350°F It will take about the same amount of time as the stovetop version. Handle the wide, heavy pan carefully when moving it into and out of the oven.
- * If using fresh figs, wash them gently and cut them into quarters before adding. Otherwise, proceed as above.
Nutrition Facts : Calories 1386.8, Fat 91.7, SaturatedFat 27.7, Cholesterol 327.4, Sodium 1730.9, Carbohydrate 54.4, Fiber 8.1, Sugar 38, Protein 85.3
PAN-ROASTED CHICKEN WITH FIGS AND OLIVES
Provided by From the New Yiddish Kitchen
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until the skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
- To the hot pan, add the shallots and figs and sauté for 2-3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
- Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).
ROAST CHICKEN WITH DRIED FIGS AND BALSAMIC HONEY VINEGAR
This Chicken with Dried Figs and Balsamic Honey Vinegar was one of the easiest and most delightful roast dishes I've made. I used a few pieces of chicken thighs with bone, dried, organic figs and vegetables and arranged them in a roasting pan. I poured the balsamic honey glaze all over. The chicken resulted in tender, succulent pieces with a caramel-colored glaze all over. The carrots took on the sweet flavor of the balsamic liquid. And leafy, green spinach leaves cooked by themselves in the residual heat of the roast. This was inspired by a recipe for Chicken with Figs on The Kitchn. Serves 4.
Provided by Elizabeth Q
Number Of Ingredients 14
Steps:
- In a bowl, sprinkle the chicken with salt and black pepper. Spread seasoning all around. Set chicken aside in the refrigerator for at least an hour so the flavors set in.
- In a large skillet, over medium high heat, add two tablespoons of the extra virgin olive oil. After 1 to 2 minutes, when oil is hot enough, pan sear the chicken thighs. Brown the chicken for about 5 to 6 minutes, then remove the pieces and set aside in a platter.
- In a medium-sized bowl, mix together the remaining two tablespoons of extra virgin olive oil, balsamic honey, mustard, honey, minced garlic,soy sauce and chicken broth. Blend well and set aside.
- Grease with cooking spray a large roasting pan that will fit the chicken pieces. Place the chicken pieces, the figs and carrots all around. Pour the liquid glaze on the chicken, figs and carrots. Cover the pan with foil and seal well.
- Roast the chicken and figs in the preheated oven. Cooking time: It takes 35 minutes per pound of chicken (with bone) to roast. For this amount of chicken, roast in a 375 F oven for about two hours.
- At the last 5 minutes of roasting, remove the foil cover. Add the spinach leaves all around the chicken and figs. The spinach cooks in the residual heat of the roast in five minutes.
- Serve chicken with figs warm with boiled rice.
- Cook's Comments: Fresh figs are in season from the late summer to early fall here in America. They are grown in California and in states with warmer climates. Since I live on the east coast and miss out on fig season, I've used organic dried figs for cooking with meats or baking and the results are always great.
- Disclosure: The products from Honey Ridge Farms were gifts from the manufacturer. I was not paid to mention them or feature them. But I will gladly endorse the honeys and products made by Honey Ridge Farms for their premium quality.
- Availability of products: Some Honey Ridge Farms products are available through my Amazon affiliate links above this blog post. Hope that helps you.
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EGYPTIAN LEMON CHICKEN WITH FIGS
This is a slight adaptation of a recipe found at Recipes4us.co.uk. The figs are tender and sweet but the lemon and thyme balance that out quite nicely. The fig's flavor makes me think of a raisin, cranberry and a cherry all mixed together. Sweet, but tangy at the same time. A super easy dish to put together & even easier to eat! :D
Provided by Tinkerbell
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
- Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
- Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
- Sprinkle with the thyme and salt.
- Bake at 400° for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time.
- Sprinkle with cilantro and serve immediately.
PAN ROASTED CRISPY CHICKEN THIGHS WITH FIGS
yummy pan roasted crispy chicken thighs with figs are the perfect for dinner!
Provided by Kellie
Categories Dinner
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Season the thighs with salt and pepper on both sides. In a large stainless-steel skillet, heat the olive oil over med-high heat and then four chicken thighs skin side down. Cook the chicken until the skin is golden and crispy, approximately 8-12 minutes. It will release from the pan without effort when it's ready to turn. Turn the chicken over and cook for an additional 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.
- Pour off all but 2 tablespoons fat and return the pan to the heat. Add the onions and cook until softened. Add the garlic and cook for 1 minutes. Return the chicken back to the pan, skin side up, and add the figs and thyme.
- Roast the chicken in the oven for 25-30 minutes or until done. Serve immediately.
Nutrition Facts : ServingSize 2 g, Calories 753 kcal, Carbohydrate 23 g, Protein 48 g, Fat 51 g, SaturatedFat 13 g, Cholesterol 283 mg, Sodium 225 mg, Fiber 3 g, Sugar 17 g
SPICED CHICKEN THIGHS WITH DRIED FIGS
This quick skillet-spiced chicken braise is a perfect low-calorie, full-flavored weeknight dinner. The sweet and sour flavors of dried figs and vinegar are the stars of the sauce for the chicken, along with fragrant and aromatic basmati rice that's steamed with cinnamon and bay leaves.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, cinnamon stick, 1 bay leaf, 1/2 teaspoon salt and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered.
- Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate.
- Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt.
- Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley.
Nutrition Facts : Calories 470, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 133 milligrams, Sodium 640 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 34 grams, Sugar 19 grams
BALSAMIC CHICKEN WITH FIGS AND RED ONION
This Balsamic Chicken and Figs is a wonderful one pan dish to serve in late summer when fresh figs are in season. The combination of sweet and juicy figs with the crispy skinned chicken and tangy balsamic sauce is so delicious.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Paleo Specific Carbohydrate Diet Legal
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a large cast iron skillet (or oven proof pan) heat the olive oil. Season the chicken thighs on both sides with salt and pepper and then cook for 4 minutes per side in the oil until golden in colour. Once cooked, transfer to a plate
- In a bowl whisk together the mustard, honey and balsamic vinegar.
- Add the diced shallots and garlic to the pan and cook for 4 minutes until the shallots begin to soften. Add in the sliced red onions and thyme and let cook for 3 minutes before pouring in the balsamic/mustard mixture and chicken stock.
- Let everything simmer for 4 minutes before adding in the chopped kale. Return the chicken thighs to the skillet and arrange the fig pieces around the pan. Spoon some of the sauce over the chicken and then bake in the oven for 35 minutes until the chicken is cooked through. Sprinkle with more thyme before serving.
Nutrition Facts : Calories 360 kcal, Carbohydrate 32 g, Protein 34 g, Fat 11 g, Sodium 554 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
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CHICKEN WITH PORT AND FIGS RECIPE - QUICK FROM SCRATCH ...
From foodandwine.com
4/5 Category Meat + PoultryServings 4Total Time 50 mins
- Heat the oven to 375 F degrees. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid. Cut the figs in half.
- Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan.
- Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.
- Pour off the fat from the roasting pan. Set the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken.
HONEY ROASTED CHICKEN AND FIGS | KEVIN IS COOKING
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4.9/5 (11)Total Time 55 minsCategory Dinner, MainCalories 655 per serving
- Preheat oven to 400°F. In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch. Set aside. Sprinkle chicken on both sides with salt and 1/2 teaspoon black pepper.
- Heat a heavy 12 or 14 inch cast iron or ovenproof frying pan over medium-high heat until hot. Add oil and place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 4 minutes more. Transfer chicken to a plate and set aside.
- Discard all but 2 tablespoons of fat from frying pan, reduce heat to medium, and cook onions, shallots until translucent, 5 minutes. Add whole garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining black pepper. Cook until mixture thickens, 1 to 2 minutes.
- Fry Pan Roasting: Set chicken skin side up in frying pan and add quartered figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves.
SKILLET CHICKEN WITH FIGS RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Heat a large cast-iron skillet over medium-high heat with EVOO, 2 turns of the pan, and brown chicken well, 4 minutes skin-side down and 2 to 3 minutes on bone side, then remove to plate
- Add butter and melt, add onions (Rach likes to use her Bench Scrape), season with salt and pepper and soften 3 to 4 minutes
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5/5 (10)Calories 355 per servingServings 4
- Sprinkle both sides of chicken evenly with 1 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm.
- Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.
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Servings 4Calories 442 per servingEstimated Reading Time 5 mins
- Whisk together the olive oil and vinegars in a medium bowl and add the figs, olives, capers, bay leaves, minced garlic, 1 tablespoon of salt, and 1 teaspoon pepper.
- Place the chicken in a resealable plastic bag and pour in marinade. Seal the bag, removing as much air as possible and squish the marinade around so all the thighs are evenly coated. Refrigerate overnight.
- When ready to cook, preheat the oven to 375°F. Arrange the chicken thighs in a single layer, skin side up, on a roasting pan. Add the head of garlic, cut in half. Carefully pour in the marinade. Sprinkle the chicken thighs with brown sugar, 1/2 more teaspoon of salt and pour the wine around the chicken.
- Bake for about 40 minutes, basting the chicken every 15 minutes with the pan juices, until the internal temperature of the chicken thighs are 165 F and the skin is nicely browned.
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- Lightly pound the thicker part of the chicken breasts, so that the whole breast has a similar thickness (but not too much, they still need to look like chicken breasts and not fillets). Season well with salt and pepper.
- Place the chicken in a small baking dish, pour the marinade over the meat, leave for about half an hour to marinate or longer (overnight, in a refrigerator).
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