- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Chicken thighs and breasts are pan-seared in a skillet then braised in the oven with a fresh fig sauce. Hello, easy one-pan meal.
Preheat oven to 350˚F.
Season the chicken with salt and pepper.
Heat a large cast-iron skillet over medium-high heat with EVOO, 2 turns of the pan, and brown chicken well, 4 minutes skin-side down and 2 to 3 minutes on bone side, then remove to plate. Add butter and melt, add onions (Rach likes to use her Bench Scrape), season with salt and pepper and soften 3 to 4 minutes. Add shallots, garlic, citrus peel, rosemary, and red chili flakes, stir 2 minutes, add vinegar, stir, then add stock, mustard and honey and combine. Slide chicken and figs into sauce and transfer to oven for 15 minutes. Remove citrus peel and squeeze the ½ lemon or orange over top and serve with crusty bread for mopping.