Chicken with Figs

I am unashamedly in search of "friends with figs." 😅 You read that right - I'm looking for local friends - with fig trees - who are willing to share their crop of fresh fruit - with a girl who loves figs.   I've got a list of insanely good, fresh fig recipes that I cannot wait to dive into.  Salads with figs, figs with fresh cheese, stuffed figs, fig crostini and chicken with figs.  Amazing, right?

It's only been recently that I've started to explore the wonderful world of figs.  Since friends with figs are hard to find and they're almost never available in grocery stores, most of my exposure to figs has been mostly limited to the dried version.   

Late summer and early autumn is fig season in Georgia so it's also the perfect time to make some fig dishes.  (Even if you have to settle for dried figs.)  I think you're going to love this chicken with fig dish.  It comes together quickly and it's easy to double or cut in half, depending on how many people you want to serve.  

The goal was to wait for fresh figs - but patience is not my strong suit - and my fig cravings took over.😅 So when I just couldn't wait any longer, I broke down and bought dried figs at the grocery store to make this chicken and fig dinner.  

Chicken with Figs
8 bone in chicken thighs
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
4 shallots, quartered
3 cloves garlic, sliced thin
3/4 cup chicken broth
1/4 cup white wine
4 sprigs fresh thyme
8 figs, halved
2 Tablespoons butter
1 1/2 Tablespoons balsamic vinegar
1 1/2 teaspoons honey
2 Tablespoons fresh parsley, chopped

Pat chicken dry with paper towels and sprinkle with salt, pepper and cayenne. 

Place chicken, skin side down, in a cold skillet. Cook until browned.  

Transfer chicken to a platter.  Pour off all but 1 T. fat.  Brown shallots and 1/2 t. salt 5 minutes. 

Stir in garlic and cook 1 minute.  Stir in broth, wine and thyme.  

Return chicken to skillet, skin side up, and bring to a boil.  

Transfer skillet to oven and cook 30-35 minutes at 350.  (or until temperature reaches 185)

Transfer chicken to a platter.  

Bring sauce to a boil over high heat.  Cook 5-7 minutes until thickened. 

Stir in figs, butter, vinegar and honey.  

Discard thyme and serve sauce over chicken. 

Local friends - now that we're in "fig season" in Georgia, keep your eyes peeled for fresh figs.  If you happen to see them in a grocery store and you don't buy them all for yourself- let me know where you find them.  AND if you have a fig tree in your yard and you need someone to come and share your crop - I'm your girl.  I will gladly come and get all your figs.  

Ciao!​

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