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!
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
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.
2. In a small bowl, combine the garlic powder, onion powder, paprika, salt, pepper and herbs de provence.
3. Sprinkle heavily both sides of the chicken thighs with the dry herb mixture….don’t miss a spot!
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.
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.
6. Remove the chicken from the oven and place the thighs on a plate.
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!
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!
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!