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Chicken with Figs Olives and Lemons

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A one pan dish of golden juicy chicken thighs flavored with sweet plump figs, salty green olives, tangy lemons, honey, capers & fresh oregano.

Ingredients

Scale
  • ¼ cup lemon juice (about 2 lemons)
  • 2 lemons, peeled and sliced
  • 1/4 cup drained capers
  • 2 Tablespoons honey
  • 1 Tablespoon chopped fresh oregano, plus more for garnish
  • 6 Tablespoons extra-virgin olive oil, divided
  • 2 teaspoons sea salt, divided
  • 1 teaspoon black pepper, divided
  • 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
  • 12 garlic cloves, smashed
  • 1 cup dry white wine or chicken broth and 1 Tablespoon white wine vinegar
  • 1 cup pitted Castelvetrano olives
  • 2 cups fresh figs, halved 

Instructions

  1. Preheat oven to 350°F.
  2. Squeeze the lemon juice and set aside. Cut ends from 2 lemons. Stand each lemon upright on a cutting board; cut peel and pith from flesh using a knife. Discard peel and pith. Cut each lemon crosswise into 1/4-inch-thick slices, and remove any seeds; set slices aside.
  3. In a small bowl, mix together the lemon juice, capers, honey, oregano, 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
  4. Heat remaining 2 tablespoons oil in a 12” or 14”large skillet* over medium-high. Sprinkle chicken with remaining  1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper.
  5. Add chicken, skin side down, to skillet; cook until golden brown and fat is rendered, 6 to 8 minutes. Work in batches if necessary.  Transfer chicken, to a plate, skin side up.
  6. Add garlic to pan drippings in the skillet; cook over medium high, stirring constantly, until golden, about 1 minute.
  7. Add wine scraping up any browned bits from bottom of skillet. Cook until liquid is reduced by half, about 2 minutes. Remove from heat. Stir in olives.
  8. Add in the chicken, skin side up.
  9. Add fresh figs. Pour lemon juice mixture over chicken. Tuck lemon slices around chicken.
  10. Cover pan with lid; cook in preheated oven 20 minutes. Uncover, cook until golden brown, about 35* minutes more. Garnish with additional oregano.
  11. Serve with sauteed greens, cauliflower mash, rice, quinoa or cauliflower rice.

Equipment

Notes

A 14” saute pan is ideal but a 12” pan will work. Saute the chicken in batches, then put back into the pan with the sauce. Everything will be closer together.

If using chicken breasts or  boneless thighs, reduce the cook time in the oven to 20-25 minutes. 

Find it online: https://eatwellenjoylife.com/chicken-with-figs-olives-and-lemons/