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 Goan Chicken Chili Fry

Inspiring Sisters Help Ukrainian Refugees Find Affordable NYC Ho…

How to Make Vegetarian Black Bean Chile Rellenos | Rachael Ray

How to Make Sweet Potato Cake with Cream Cheese Frosting and Sal…

How to Make a Loaded Sheet Pan Quesadilla | Gail Simmons

How to Make Mediterranean Sheet Pan Nachos | Gail Simmons

Easy DIY Ideas For a Colorful & Festive Party: Candy Cake, Artsy…

How to Make Pork or Chicken with Green Onions and Green Rice | M…

Rach's Chicken Enchiladas + Dr. Will Li Shares The Latest Resear…

“Instant Comfort Food” From Chef Ronnie Woo + Rach's VegMex Stuf…

The CUTEST Bite-Sized Apps & Desserts + DIY Wine Rack

Actor Max Greenfield + Author of New Political Intrigue Book Rac…

Fun Party Ideas—Including Sheet Pan Quesadillas & Nachos + Color…

Hank Azaria Was a "Disaster" Salesman Before Playing One in Appl…

How to Make Chicken & Veggies with 3 Marinade Options | Freezer …

How to Make Espresso Martini Pudding

Kelsey Nixon’s Tips for Unpacking + Organizing Your Kitchen Afte…

How to Make Artichokes 2 Ways: Tomato Salad-Stuffed Artichokes &…

Watch Hank Azaria Do a Hilarious Impression of Poker Buddy Richa…

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.