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<\/p>\nHoney Roasted Figs and Chicken<\/p>\n
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2-3 lb. bone-in, skin-on chicken thighs (6 to 8)<\/p>\n
1 tsp. salt divided<\/p>\n
1 tsp. pepper divided<\/p>\n
2 T. olive oil<\/p>\n
2 T. red wine vinegar<\/p>\n
1\/4 cup water<\/p>\n
1\/4 cup honey<\/p>\n
pinch red pepper flakes<\/p>\n
1 tsp. cornstarch<\/p>\n
1 large white onion thinly sliced<\/p>\n
2 large shallots thinly sliced<\/p>\n
8 cloves garlic whole<\/p>\n
2 T. fresh oregano leaves chopped, plus 2 T. whole leaves<\/p>\n
8 fresh figs<\/p>\n
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Preheat oven to 400\u00c2\u00b0F. In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch. Set aside. Sprinkle chicken on both sides with salt and 1\/2 teaspoon black pepper.<\/p>\n
Heat a heavy 12 or 14 inch cast iron or ovenproof frying pan over medium-high heat until hot. Add oil and place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 4 minutes more. Transfer chicken to a plate and set aside. Discard all but 2 tablespoons of fat from frying pan, reduce heat to medium, and cook onions, shallots until translucent, 5 minutes. Add whole garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining black pepper. Cook until mixture thickens, 1 to 2 minutes. Fry Pan Roasting: Set chicken skin side up in frying pan and add quartered figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165\u00c2\u00b0F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. 9×9\u00e2\u20ac\u009d Baking Dish: If doubling, use 13×9\u00e2\u20ac\u009d baking dish. Pour onion, shallot sauce mixture on bottom of baking dish. Set chicken skin side up on top of onion shallot sauce mixture and add arrange quartered figs around chicken. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165\u00c2\u00b0F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. Notes: With using fresh figs, trim stems, halve (quarter if large).\u00c2\u00a0 If using dried: Re-constitute by covering in boiling water by 1 inch and steep for 30 minutes, covered. Drain and use.<\/p>\n","protected":false},"excerpt":{"rendered":"
Honey Roasted Figs and Chicken 2-3 lb. bone-in, skin-on chicken thighs (6 to 8) 1 tsp. salt divided 1 tsp. pepper divided 2 T. olive oil 2 T. red wine vinegar 1\/4 cup water 1\/4 cup honey pinch red pepper flakes 1 tsp. cornstarch 1 large white onion thinly sliced 2 large shallots thinly sliced 8 cloves garlic whole 2 T. fresh oregano leaves chopped, plus 2 T. whole leaves 8 fresh figs Preheat oven to 400\u00c2\u00b0F. In a…<\/p>\n