This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

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.


  • 7 pieces bone-in, skin-on chicken, 3 breasts and 4 thighs
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 2 small red onions, thinly sliced
  • 2 shallots, finely chopped
  • 4 cloves garlic, crushed
  • ½ lemon or orange, plus one 3-inch curl of peel
  • 3 tablespoons fresh rosemary, chopped
  • 1 teaspoon red chili flakes
  • 3 tablespoons balsamic vinegar
  • 1 cup chicken stock or chicken bone broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 6 to 7 fresh figs, halved
  • Crusty bread


Serves: 4


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.