Equipment
Ingredients
Chicken
- 4 bone-in skin-on chicken thighs
- 15 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Fig Sauce
- 100 g dried mission figs, stemmed and quartered
- 1 shallot, finely diced
- 2 garlic, minced
- 15 ml olive oil
- 120 ml chicken broth
- 30 ml balsamic vinegar
- 4 fresh thyme, sprigs
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 481 kcal
- Protein
- 26 g
- Carbohydrates
- 21 g
- Fat
- 33 g
- Fiber
- 3 g
- Sugar
- 14 g
- Sodium
- 724 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 148 mg
- Potassium
- 543 mg
- Calcium
- 67 mg
- Iron
- 1.9 mg
- Magnesium
- 50 mg
- Phosphorus
- 266 mg
- Zinc
- 2.2 mg
- Vitamin A
- 36 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.26 mg
- Niacin
- 7.2 mg
- Folate
- 11 mcg
- Water
- 152 g
Sources: USDA FoodData Central
Method
Preheat the oven broiler to high, approximately 260°C/500°F. Position the oven rack about 15 centimeters or 6 inches from the heat source.
Pat the chicken thighs completely dry with paper towels, washing hands and all surfaces immediately after handling the raw poultry to prevent cross-contamination. Rub the chicken evenly with olive oil, kosher salt, and black pepper.
Place the seasoned chicken skin-side up on a broiler pan. Broil for 12 to 15 minutes until the skin is deeply browned and crispy, and the internal temperature reaches 74°C/165°F when checked with a meat thermometer.
While the chicken broils, heat the remaining olive oil in a medium saucepan over medium heat. Add the diced shallots and minced garlic, sauteing until fragrant and translucent.
Stir the quartered dried figs, chicken broth, balsamic vinegar, and fresh thyme sprigs into the saucepan. Simmer vigorously until the liquid reduces by half and forms a syrupy glaze.
Remove the chicken from the broiler and let it rest for a moment. Plate the thighs and spoon the warm balsamic fig sauce generously over the meat, avoiding the skin to keep it crispy.
Chef's Notes
- Using bone-in, skin-on thighs prevents the meat from drying out under the intense, direct heat of the broiler.
- Dried Mission figs provide the best balance of jammy sweetness and tiny crunchy seeds, though Turkish figs can also be substituted with great results.
- If your dried figs are excessively hard or old, rehydrate them in hot water for 10 minutes before quartering to ensure a tender sauce.
- Always pat chicken skin dry before oiling. Moisture is the enemy of crispiness, as the chicken will steam instead of roast.
Storage
Refrigerator: 3 days — Store sauce and chicken separately to maintain skin texture.
Freezer: 1 month — Chicken freezes well, but skin will lose crispness. Sauce freezes perfectly.
Reheating: Reheat chicken in a 175C/350F oven until warm. Warm sauce gently on the stovetop.
Troubleshooting
Chicken skin burns before the meat is fully cooked
Cause: Broiler element is too close or chicken pieces are unusually thick
Fix: Move the pan to a lower rack and switch the oven to bake at 200°C/400°F to finish cooking without burning the exterior
Prevention: Ensure oven rack is at least 15 centimeters from the heat source
Sauce is too thin and watery
Cause: Not simmered long enough or heat was too low
Fix: Remove the figs with a slotted spoon and boil the liquid on high heat for 2-3 minutes to rapidly reduce, then return the figs
Prevention: Maintain a vigorous simmer once liquids are added
Cultural Context
The pairing of sweet dried fruits like figs with savory roasted meats is a hallmark of Mediterranean and Middle Eastern culinary traditions, a practice dating back to ancient times. In this dish, balsamic vinegar adds a modern Italian agro-dolce or sour-sweet dimension, perfectly bridging the gap between the rich chicken fat and the concentrated sugars of the dried fruit.
