Braised Chicken with Fresh Figs Recipe
Elegant yet simple, Braised Chicken with Fresh Figs requires only 25 mins of hands-on time before baking in the oven. Perfect for entertaining.
How to Make the Best Braised Chicken with Fresh Figs
There’s something undeniably elegant about braised chicken with fresh figs. This dish brings together tender, golden-skinned chicken thighs with the natural sweetness of ripe figs, all nestled in a savory sauce enriched with shallots, garlic, and fresh thyme. It’s the kind of recipe that looks impressive on the table but requires surprisingly little hands-on effort.
The beauty of this dish lies in its simplicity. After a quick sear to crisp up the chicken skin and a few minutes of sautéing aromatics, the oven does the rest of the work. The figs soften and caramelize, releasing their honeyed juices into the pan sauce, while the chicken braises to perfection. The result is a harmonious blend of savory and sweet that’s absolutely irresistible.
Serve this over creamy polenta or goat cheese mashed potatoes to soak up every drop of that delicious pan sauce. A side of wilted greens adds a fresh contrast to the rich, jammy figs. Whether you’re hosting a dinner party or just want to elevate a weeknight meal, this braised chicken with fresh figs delivers restaurant-quality results with minimal effort.
Braised Chicken with Fresh Figs
Elegant yet simple, Braised Chicken with Fresh Figs requires only 25 mins of hands-on time before baking in the oven. Perfect for entertaining.
Ingredients
Chicken
Fig Sauce
Instructions
Prepare and Sear
- Preheat oven to 400°F.
- Season the chicken generously with salt and pepper on both sides.
- In a large, ovenproof skillet, add olive oil and heat over medium-high heat. Sear the chicken on both sides. If using skin-on chicken, take your time here to get the skin crispy and golden, lowering the heat to medium. Once golden, set aside on a plate.
Build the Sauce
- Add the shallots to the skillet and lower heat to medium-low. Sauté until softened and translucent, about 7-9 minutes.
- Add the garlic, thyme, and butter. Sauté a few more minutes until the garlic is fragrant.
- Add the wine, scrape up any browned bits, and let it reduce by half. Stir in the figs.
- Stir in the broth and bring to a gentle simmer. Taste the broth and season with honey, salt, and pepper if needed. You want the broth to be rich, flavorful, and slightly sweet.
Braise and Serve
- Nestle the chicken, skin side up, into the simmering pan, arranging the onions and figs around and between (turn some figs open side up). Once simmering, give a good shake and place in the oven.
- Bake until chicken reaches 165°F. If using bone-in chicken, allow 20-25 minutes. If using breast or boneless thigh, check after 10-15 minutes.
- Serve over goat cheese mashed potatoes or creamy polenta, with wilted greens, spooning some of the flavorful pan juices overtop.
Notes
- For bone-in chicken, allow 20-25 minutes in the oven. For breast or boneless thigh, check after 10-15 minutes.
- If using wine, add a bit of honey to balance the acidity.
- Fresh figs are essential for this recipe—dried figs won't provide the same texture or flavor.
