Cast Iron Chicken with Roasted Figs

Chicken FigsFigs just might be my favorite thing ever. After coffee. And dark chocolate. And country music. And whatever the opposite of cuddling is…OK idk if figs are my favorite thing ever but I really love them a lot.

And if you’ve never tried them you should definitely make this. It’s like a fig recipe with training wheels because everyone loves chicken. Did that make sense? I’m not sure but today is Friday so I’m not going to think too hard about it and I just hope everyone has a wonderful weekend whatever you’re doing and just remember to be kind and decent to people, OK? Because everyone deserves that. Can we do that this weekend? OK. Good.

2 tbs red wine vinegar
1 tsp cornstarch
1/4 cup honey
2 lbs bone in, skin-on chicken thighs
3 shallots, sliced thin
2 tbs olive oil
6 cloves garlic, minced
2 tbs fresh oregano chopped + whole leaves
8 figs, stemmed & halved
Salt + pep

  1. Preheat your oven to 400 degrees, and heat a cast-iron skillet over medium high heat. Whisk together the vinegar and cornstarch, mix in the honey, and set aside.
  2. Heat olive oil in the skillet until almost smoking. Sprinkle the chicken with salt and pepper on each side, and add the chicken (skin side down) to the skillet.
  3. Cook for about 8 to 10 minutes on one side, until deep golden, and then turn over for another 2 minutes.
  4. Pour out all but 2 tbs of oil from the pan, add the shallots, cook for 2 minutes. Then add the garlic and cook another minute. Add the cornstarch mixture to the pan, chopped oregano and 1/4 tsp salt and pepper. Let that bubble and thicken for 2 minutes.
  5. Set the chicken back into the pan, skin side up, with the figs. Roast in the preheated oven for about 15 minutes, until the chicken isn’t pink in the middle and the figs caramelize.
  6. Divide the chicken and figs among plates, and top with the sauce. I served this over quinoa.

*I slightly adapted this recipe from one I found in Sunset magazine a long, long time ago. 

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