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!
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.