Braised Chicken with Fresh Figs

In a large, ovenproof skillet, add olive oil and heat over medium-high heat. Sear the chicken on both sides. If using skin-on chicken, take your time here to get the skin crispy and golden and lowering the heat to medium. Once golden, set aside on a plate.

Add the shallots to the skillet and lower heat to medium-low and saute until softened and translucent about 7-9 minutes. Add the garlic, thyme and butter, saute a few more minutes until the garlic is fragrant. Saute 1 minute. Add the wine, scrape up any browned bit and let it reduce by half. Stir in the figs.

Stir in the broth and bring to a gentle simmer, taste the broth and season with honey, salt and pepper if needed. You want the broth to be rich and flavorful and slightly sweet. ( If using wine, I’ll add a bit of honey).

Nestle the chicken, skin side up, into the simmering pan, arranging the onions and figs around and between, (turn some figs, open side up), and once simmering, give a good shake, and place in the oven, to finish cooking the chicken through to 165F. If using bone-in chicken, allow 20-25 minutes, if using breast or boneless thigh, check after 10 -15 minutes.

Serve over goat cheese mashed potatoes or creamy polenta, with wilted greens, spooning some of the flavorful pan juices overtop.