Ingredients
8 bone-n chicken thighs, trimmed
1 1/2 teaspoons table salt, divided
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
5 shallots, halved through root and, if small, quartered if large
3 garlic cloves, sliced thin
3/4 cup chicken broth
1/4 cup dry white wine
8 figs, halved
2 tablespoons unsalted butter, cut into 2 pieces
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons honey
2 tablespoons chopped fresh parsley
Directions
Adjust oven rack to middle position, and heat oven to 350°. Pat chicken dry with paper towels. Sprinkle all over with 1 teaspoon salt, pepper and cayenne.
Place chicken, skin side down, in cold 12 inch oven safe nonstick skillet. Cook over medium heat until fat is rendered and the skin is well browned, 8 to 11 minutes. Transfer chicken to plate, skin side up.
Pour off all but 1 tablespoon fat from skillet. Heat fat over medium heat until shimmering. Add shallots and remaining 1/2 teaspoons of salt and cook until shallots are beginning to brown, about 5 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about one minute. Stir in broth, wine and thyme sprigs.
Return chicken to skillet, skin side up, along with any accumulated juices, and bring sauce to boil. Transfer skillet to oven and cook, uncovered, until chicken registers at least 185 degrees, 30 to 35 minutes.
Transfer chicken to serving platter. Place skillet over high heat. Be care as handle will be very hot. Bring to boil. Cook until sauce is just thick enough to lightly cook back of spoon, 5 to 7 minutes. Stir in figs, butter, vinegar, and honey and cook until butter is melted and figs are warmed through, about 1 minute.
Off heat, discard thyme springs. Serve chicken with figs, shallots, and sauce and sprinkle with parsley.
Description
This is certainly a special occasion, company dish.
Servings
4
Notes
I held this recipe waiting for fresh figs to be in season and available. It was well worth the wait. At my first taste, I said "Restaurant level taste"' This recipe is exceptional. Starting the chicken in a cold pan creates a nice, crispy skin. I found that each direction was right on the nose as to the time. This is a great recipe when you feel the need to impress someone or just to treat yourself. Fabulous.
Source
Cook's Country
댓글