How To Make Skillet Chicken with Figs By Rachael

fresh figs

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs provide similar sweetness and texture.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Breasts are leaner, while bone-in thighs are often cheaper.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lighter and lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Preheat the oven to 350 degrees.

Heat a large cast iron skillet over medium high heat.

Add olive oil to the skillet and brown the chicken on both sides until the skin is crispy and has good color, about 5-7 minutes per side.

Remove the chicken from the skillet and lower the heat slightly.

Add a couple of pats of butter to the drippings in the skillet.

Add one large or two medium red onions and a couple of shallots to the skillet.

Grate garlic directly into the skillet and let the mixture soften.

Trim the tops off fresh figs and halve them before adding to the skillet.

Add about three or four tablespoons of balsamic vinegar to the skillet.

Add a tablespoon of acacia honey to the mixture for sweetness.

Stir in some Dijon mustard and crushed red pepper flakes for heat.

Pour in some bone stock to make the sauce saucy.

Nest the browned chicken in the sauce and tuck the figs around it.

Add a few extra sprigs of rosemary for garnish.

Transfer the skillet to the preheated oven to finish cooking the chicken until it reaches an internal temperature of about 160°F.

Serve directly from the skillet, garnished with the balsamic onion sauce and figs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens