Food, Main Courses

Seared Chicken with Buttery Leek Fig Sauce – Recipe!

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Figs are one my favorite things and this summer, as I mentioned, there will be a few Figtastic recipes. Figs are so versatile, you can add them to just about anything including: batters for cakes and cookies, salads of any kind and in this case, savory dishes like chicken.

Chicken is a staple in most households and I personally love chicken thighs.  Chicken thighs are as juicy and meaty as pork in my book and fairly easy to prepare.  Deboning chicken thighs can be a little tricky, but with a sharp knife or a good butcher you can achieve boneless thighs with ease.

The sauce in this recipe, is so lushly delicious and the figs add a mild sweetness that doesn’t over power the leeks as you would think.  You can spoon this sauce over fish and pasta too, but definitely try the thighs – scrumptious!

Ingredients

4-6 skin on chicken thighs

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon smoked paprika

1 teaspoon salt + more for the sauce

1/2 teaspoon black pepper

1 teaspoon herbs de provence

2 leeks, washed and dried

3-4 fresh figs, any variety

2 tablespoons butter, divided

olive oil

To Prepare:

1.  Preheat the oven to 425 degrees.  Remove the bone of the chicken thighs by placing your knife up against the bone and gently slicing it away from the meat.

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2.  In a small bowl, combine the garlic powder, onion powder, paprika, salt, pepper and herbs de provence.

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3.  Sprinkle heavily both sides of the chicken thighs with the dry herb mixture….don’t miss a spot!

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4.  Slice the leeks into 1/4 inch rounds and dice the figs into 8 quarters, set aside.  In a oven safe skillet, drizzle 3 tablespoons of olive oil and place it over medium high heat.  Wait until the skillet is hot, about 3 minutes.

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5.  Add the thighs to the skillet, skin side down and cook for 4 minutes.  Flip the chicken thighs over and place them in the oven to continue cooking for 13 minutes.

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6.  Remove the chicken from the oven and place the thighs on a plate.

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7.  Add 1 tablespoon of butter to the skillet with the chicken juices and cook over medium heat for 1 minute until the butter is melted.  Add the leeks to the pan and stir.  Watch video on how to saute leeks – oh and the new Rob Thomas album is playing in the background, pretty great!

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8.  After 5 minutes of sauteing the leeks, add the figs, the other tablespoon of butter and 1/4 cup water to the pan.  Continue to cook for 3 minutes more.  The sauce will reduce slightly and become thickened.  Be careful not to overcook the figs, you don’t want mush!

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8.  Place 1 to 2 chicken thighs on a plate and spoon the buttery sauce with leeks and figs over the chicken.  You can serve with grilled country bread to mop up the sauce, if desired.  Enjoy!

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