Equipment
Ingredients
Chicken
- 4 bone-in skin-on chicken thighs
- 15 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Fig Sauce
- 100 g dried mission figs, stemmed and quartered
- 1 shallot, finely diced
- 2 garlic, minced
- 15 ml olive oil
- 120 ml chicken broth
- 30 ml balsamic vinegar
- 4 fresh thyme, sprigs
Nutrition (per serving)
Method
Preheat the oven broiler to high, approximately 260°C/500°F. Position the oven rack about 15 centimeters or 6 inches from the heat source.
Pat the chicken thighs completely dry with paper towels, washing hands and all surfaces immediately after handling the raw poultry to prevent cross-contamination. Rub the chicken evenly with olive oil, kosher salt, and black pepper.
Place the seasoned chicken skin-side up on a broiler pan. Broil for 12 to 15 minutes until the skin is deeply browned and crispy, and the internal temperature reaches 74°C/165°F when checked with a meat thermometer.
While the chicken broils, heat the remaining olive oil in a medium saucepan over medium heat. Add the diced shallots and minced garlic, sauteing until fragrant and translucent.
Stir the quartered dried figs, chicken broth, balsamic vinegar, and fresh thyme sprigs into the saucepan. Simmer vigorously until the liquid reduces by half and forms a syrupy glaze.
Remove the chicken from the broiler and let it rest for a moment. Plate the thighs and spoon the warm balsamic fig sauce generously over the meat, avoiding the skin to keep it crispy.
Chef's Notes
- Using bone-in, skin-on thighs prevents the meat from drying out under the intense, direct heat of the broiler.
- Dried Mission figs provide the best balance of jammy sweetness and tiny crunchy seeds, though Turkish figs can also be substituted with great results.
- If your dried figs are excessively hard or old, rehydrate them in hot water for 10 minutes before quartering to ensure a tender sauce.
- Always pat chicken skin dry before oiling. Moisture is the enemy of crispiness, as the chicken will steam instead of roast.
Storage
Refrigerator: 3 days — Store sauce and chicken separately to maintain skin texture.
Freezer: 1 month — Chicken freezes well, but skin will lose crispness. Sauce freezes perfectly.
Reheating: Reheat chicken in a 175C/350F oven until warm. Warm sauce gently on the stovetop.
