chicken
one-pan
cast-iron
easy
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.
Playing How To Make Skillet Chicken with Figs By Rachael

How To Make Skillet Chicken with Figs By Rachael

How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…

Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…

How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…

What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…

Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…

How to Make German Chocolate Cookies | Sunny Anderson

How to Make Chocolate-Hazelnut Puff Pastry Twists

How to Make Everything Puff Pastry Pigs in a Blanket

Black-ish Star Anthony Anderson Teases Final Season Surprises: "…

Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…

How to Make Bacon, Egg and Cheese Toast Cups

Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …

How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray

Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…

How to Make Chile Verde Tacos de Picadillo | Rachael Ray

Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…

José Andrés Makes a Fridge-Hunting Tuna Salad

Bob Harper Needed a Letter of Recommendation for His New NYC Hom…

Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

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.

Ingredients

  • 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

Yield

Serves: 4

Preparation

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.