Chicken thighs with fresh figs from Cook's Country Magazine, Jun/Jul 2022 (page 21)

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Notes about this recipe

  • Eat Your Books

    Can substitute rosemary for thyme.

  • Partyof7 on October 21, 2025

    I made this with two 1-lb split chicken breasts. Cooked through in about 40 mins, after the browning. There was barely any fat in the pan so I added evoo. The sauce was silky and luscious. I wished there was more of it, but it was adequate for the amount of chicken I had. Salt it generously. Very lovely dish, but it’s not really a flavor bomb. I will make it again.

  • Rinshin on September 20, 2023

    Excellent recipe for those with ready supply of fresh figs. The mildly sweet/sour sauce from honey and balsamic vinegar with chicken/white wine base was perfect for figs, shallots, garlic, thyme, and chicken. The stovetop followed by oven method produced crispy skin. Will be repeating when figs are in season. Photo added.

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