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Skillet Chicken with Figs

Skillet Chicken with Figs


  • 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


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.