Sweet Tea… in Italia!

Italy, Amazing Food, Love and Wine Y'all!

This Baked Chicken with Figs is so so good. The chicken has just the right amount of sweetness from the figs and a little hint of heat from pepper!
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 2-3 lbs bone-in skin-on chicken thighs (6 to 8)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 cup water
  • 1/4 cup honey
  • pinch red pepper flakes
  • 1 teaspoon cornstarch
  • 1 large white onion thinly sliced
  • 2 large shallots thinly sliced
  • 8 cloves garlic whole
  • 2 tablespoons fresh oregano leaves chopped
  • 10 fresh figs

Instructions
 

  • Preheat oven to 400°F.
  • In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch then set aside.
  • Season the chicken thighs on both sides with salt and pepper.
  • In a large skillet over medium-high heat add olive oil.
  • Place the chicken skin side down and brown until the skin is deep brown and crispy, then turn the chicken over and crisp on the other side.
  • Place the chicken into a large casserole dish skin side up and set aside.
  • In the same skillet, keep about 2 tablespoons of the fat frying the chicken and reduce heat to medium.
  • Add the onions and shallots and cook until they are soft and translucent.
  • Add the garlic to the skillet and cook for a minute.
  • Add to the skillet the cornstarch mixture and chopped oregano.
  • Cook until this mixture thickens stirring frequently.
  • In your casserole pan pour the sauce mixture over the chicken and arrange the quartered figs around chicken.
  • Place in the oven until figs soften and caramelize slightly and meat is no longer pink at bone.