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

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

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.