Autumn Fig-Glazed Chicken
Bring a touch of gourmet to your everyday dinner with this easy and delicious Autumn Fig Glazed Chicken recipe. Use seasonally fresh figs to create a sticky, sweet glaze that perfectly complements the tender chicken.
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Servings: 4
Equipment
- oven
Ingredients
Chicken
- 4 chicken thighs (skin on)
- ⅓ stick unsalted butter softened
- 2 cloves garlic minced
- kosher salt to taste
- black pepper to taste
- oil for the pan
Fig Glaze
- 3 figs diced, plus extra for roasting
- 1 tsp sugar to taste
- 3 sprigs fresh thyme plus extra for roasting
- 2 sprigs fresh rosemary plus extra for roasting
- ½ cup balsamic vinegar
Instructions
Make the glaze
- Heat a pot to medium. Add all the fig glaze ingredients. Stir occasionally as you bring the mixture to a low simmer and reduce until the mixture is thick like syrup. Sweeten the sauce to your taste preference.
- Strain the sauce and set aside.
Prep and Sear the Chicken
- Preheat the oven to 375 °F
- Wash the chicken with water thoroughly. Pat dry.
- With your hands, massage butter, garlic, and kosher salt on the chicken. Make sure to get every nook and cranny. Let it rest for 10 minutes.
- Heat the cast iron to medium-high. Add oil to the pan.
- Add chicken thighs to the pan, skin side down. 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.
Roast the chicken
- 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.
- Place the cast iron in the oven. Bake for about 15 min or until internal temp reaches 165 °F.
- Remove from oven and let cool before serving.
Notes
Note 1. Fig butter can be a substitute for fresh figs. Replace the fresh figs and sugar with 1 tbsp fig butter. Keep in mind that fig butter is a lot sweeter than fresh figs, so adjust the taste to your liking.
Note 2. When seasoning meat with kosher salt, a helpful rule of thumb is to have a single layer of salt spread evenly all over the meat. The amount of salt therefore varies depending on the size of the meat.
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