Love figs? Love chickens? Let’s put them together in the perfect weeknight dish

Prep Time: 10 min

Cook Time: 30 min

Servings: 4

Ingredients:
For the chicken:

• 4 chicken thighs (skin on)
• 1/3 stick of softened butter
• 2 cloves minced garlic
• olive oil
• salt & pepper
• 3-4 figs

For the glaze:

• 3 figs or 1- 1 1/2 tbsp fig butter
• 3 sprigs thyme
• 2 sprigs rosemary
• 1/2 cup balsamic vinegar

Special Equipment You Need:

• cast iron pan (can be substituted with a non-stick pan and an oven-safe baking container)

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Recipe: 

1. Preheat the oven to 375°
2. Place chicken thighs in a ziploc. Add the soft butter and garlic and work the ziploc with your hands to spread evenly on the chicken.
3. Heat a small pot on medium. Add the balsamic vinegar, thyme, rosemary, and fig butter. Bring the mixture to a low simmer and reduce until the mixture is thick like syrup.
4. Heat the medium/large cast iron pan to medium-high. Add oil to the pan.
5. Cook the chicken thighs until skins are nicely browned. Do not worry about cooking it through, because you will finish it off in the oven later.
6. Baste the glaze on the chicken thighs. Halve 3-4 fresh figs, and add them to the cast iron. Throw in up to 2-3 rosemary or thyme sprigs if you have any extra.
7. Place the cast iron in the oven. Bake for about 15 min or until internal temp reaches 165° F or 75° C.
8. Remove from oven and let cool.

Enjoy!

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Notes:

• Figs and fig butter can substitute each other. Mash up a few fresh figs and mix it into the glaze, or drop a spoonful of fig butter. Keep in mind that fig butter is a lot sweeter than fresh figs, so use less fig butter than you would fresh figs.
• During our first recipe test I put too much fig butter and it a little too sweet, but thankfully some of the sweetness was cancelled out by adding a pinch of salt to the glaze. The salt trick is a good way to adjust if your glaze is a little too sweet, but won’t help much if the glaze is way too sweet.