Name: Figs and Chicken (with the most amazing shallot and red wine vinegar sauce!)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/4 cup red wine vinegar; 1/2 cup honey; 1/2 cup water; 1/4 teaspoon red pepper flakes; 2 teaspoons corn starch; 2 tablespoons olive oil; 6-8 skin on chicken thighs; Salt and pepper for seasoning chicken; 2 medium yellow onions, thinly sliced; 2 large shallots, roughly chopped; 8 cloves garlic, whole; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons chopped fresh oregano leaves; 8 fresh figs, washed and cut in half

Figs and Chicken (with the most amazing shallot and red wine vinegar sauce!)

Print Recipe

Restaurant quality meal with delicious roasted figs and crispy skin chicken in the most perfect shallot and red wine sauce. Serve this over mashed potatoes and you’ll feel like you’re fine-dining.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: serves 6-8 1x

Ingredients

Scale

1/4 cup red wine vinegar

1/2 cup honey

1/2 cup water

1/4 teaspoon red pepper flakes

2 teaspoons corn starch

2 tablespoons olive oil

6–8 skin on chicken thighs

Salt and pepper for seasoning chicken

2 medium yellow onions, thinly sliced

2 large shallots, roughly chopped

8 cloves garlic, whole

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped fresh oregano leaves

8 fresh figs, washed and cut in half

Instructions

Preheat oven to 400 F and lightly spray a 9×13 baking dish with non-stick spray.

In a small bowl whisk together the red wine vinegar, honey, water, re pepper flakes, and corn starch and set aside.

Season chicken generously with salt and pepper. Add oil to a heavy bottomed or cast iron pan and heat over medium high till hot. Add chicken (don’t crowd, you may need to do this in 2 batches), skin side down and cook for 6-8 minutes till chicken is deep brown and crispy. Flip over and cook other side till browned, about 3 more minutes. Move Chicken to a plate and drain all but about 2-3 tablespoons of liquid remain in the pan.

To the pan add the shallots and onions and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook till soft and translucent. Add the whole garlic and cook for an additional minute or 2. Add the vinegar mixture and chopped oregano. Cook till mixture thickens.

Pour mixture into a 9×13 baking dish. Place chicken evenly throughout the dish, skin side up. Place halved figs evenly in dish. Roast in oven till figs are caramelized and chicken is cooked through, about 15 minutes.

Serve over mashed potatoes, if desired.

Notes

If you aren’t going to serve over potatoes you can halve the sauce.

You can halve the whole recipe and bake it in a 10×10 baking dish.

Keywords: Figs and Chicken (with the most amazing shallot and red wine vinegar sauce!)

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