Honey Fig Chicken

feature image of chicken and figs in a skillet with herbs and red onions

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This restaurant-quality Fig Chicken is made with honey and will simply melt in your mouth. It’s an easy recipe made with simple ingredients--elegant enough for entertaining but simple enough for a weeknight meal.

Prep Time35

Total Time55

Course: Main Course

Cuisine: American

Keyword: braised chicken breast, fig chicken, honey fig chicken

Servings:

Calories: 557kcal

Author: Tara Teaspoon

Ingredients

¾ cup chicken broth
2 tablespoons red wine vinegar
1 teaspoon cornstarch
4 to 6 bone-in chicken thighs about 3 to 3½ pounds
1 teaspoon seasoned salt
½ teaspoon ground black pepper
2 tablespoons avocado oil or canola oil
1 red onion peeled and cut into wedges, root to tip
4 cloves garlic minced
¼ teaspoon red pepper flakes
1 teaspoon coriander
2 tablespoons honey
2 tablespoons butter cut into pieces
Fresh thyme* and/or fresh oregano
8 fresh figs halved or quartered

Instructions

Heat oven to 400ºF.
Whisk together the chicken broth, red wine vinegar, and cornstarch; set aside.
Season chicken on all sides with the seasoned salt and pepper. In a large, nonstick, oven-proof skillet over medium-high heat, add oil, then chicken thighs, skin side down.
Cook 8 to 10 minutes, or until chicken is deep golden brown. Then turn chicken pieces and cook another 3 to 4 minutes. Remove chicken to a plate to rest.
With the pan still on medium heat, add the red onion, and garlic and stir. Then add the reserved chicken broth mixture, whisking again just before adding to mix the cornstarch back in.
Stir to deglaze any browned bits in the bottom of the skillet, then add the red pepper flakes, coriander, and honey.
Add the chicken back to the pan, skin side up, nestling it between the onions.
Top chicken with pats of the butter, sprigs of herbs and the figs. Place in oven, uncovered, and roast until chicken is cooked through (it should read 165ºF on an instant read thermometer in the thickest part), 15 to 20 minutes.
Serve chicken with figs and onions, and some of the sauce from the pan. Delicious over polenta or mashed potatoes if you’d like.

Notes

Nutrition facts calculated for ¼ of the recipe.

*Use ½ teaspoon dried thyme, and/or ½ teaspoon dried oregano in place of fresh herbs if desired. Add when the recipe instructs you to add the fresh herbs, sprinkling over the entire dish.

Nutrition