Name: Pan-Roasted Chicken with Figs and Olives
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 whole chicken, cut up into 8 pieces; 1 teaspoon salt; 1⁄4 teaspoon black pepper; 2 teaspoons (10 ml) avocado oil (like this) or Schmaltz (page 235); 1 cup (160 g) sliced shallots (about 2–3 medium); 6 dried figs (like these), roughly chopped; 1 cup (135 g) kalamata olives; 1 cup (240 ml) white wine; 3 sprigs thyme

Ingredients

Scale

1 whole chicken, cut up into 8 pieces
1 teaspoon salt
1⁄4 teaspoon black pepper
2 teaspoons (10 ml) avocado oil (like this) or Schmaltz (page 235)
1 cup (160 g) sliced shallots (about 2–3 medium)
6 dried figs (like these), roughly chopped
1 cup (135 g) kalamata olives
1 cup (240 ml) white wine
3 sprigs thyme

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.
To the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).