This combination of pan-seared chicken thighs and a quick pan sauce featuring fresh figs is simple yet elegant enough to serve to guests. Aired 06/08/2023 Problems with Closed Captions?

Heat oven to 375° F. Pierce each fig 3 or 4 times with a paring knife. In a small stainless-steel saucepan, combine figs, water, 2/3 cup of the port, and lemon zest.

Turn chicken over and transfer it indirect heat zone. After 10 minutes, baste chicken with fig glaze and continue to cook another 30 to 40 minutes, glazing it twice more during the process.

Place the chicken and figs in a single layer in a large heavy roasting pan. 3. In a small bowl, mix the wine, honey, cinnamon, coriander, salt, pepper and bay leaves and pour over the chicken.

Working in 2 batches, add chicken, skin side down, to skillet; cook until golden brown and fat is rendered, 6 to 8 minutes per batch. Transfer chicken, skin side up, to a plate.

Directions. Set a rack 6 inches from broiler. Preheat oven to 400 degrees. In a bowl, whisk broth and cornstarch until dissolved. Whisk in mustard, silan, honey, lemon juice, salt, pepper and ...

6 bone-in chicken thighs with skin on. 3/4 c. all-purpose flour. Salt and pepper. 4 c. quartered cremini mushrooms. 3 garlic cloves, minced. 4 fresh figs, quartered. 4 Tbsp. fig jam. 1 c. Marsala wine ...

While figs are fully edible, removing the stem and cutting them in half makes them more enjoyable for this dish. There's no ...