Feels Fancy Figgy Chicken

Print Save Feels Fancy Figgy Chicken Recipe Embed Ingredients 2 tablespoons Olive Oil 6 Bone-In Skin-On Chicken Thighs Salt and Pepper, to taste 2 Shallots, very thinly sliced 1 cup Dry White Wine 2 tablespoons Balsamic Vinegar 1 cup Dried Figs, coarsely chopped, see notes 5-6 sprigs Fresh Thyme 1 cup Chicken Broth 1 1/2 teaspoons Nielsen-Massey Pure Vanilla Extract Directions Preheat the oven to 375°F. Heat the oil in a large oven-safe skillet. Sprinkle the chicken skin with salt and pepper and place the thighs skin-side down in the skillet. Cook for 10 minutes over medium high heat, or until the skin is crisp and turn, cooking skin-side up for another 2 mins. Remove the chicken from the pan. Add the shallots to the pan and reduce the heat. Cook for 1-2 minutes until translucent. Add the wine and balsamic vinegar and stir. Bring the liquid to a simmer. Stir in the chopped dried figs, the sprigs of thyme, and the chicken broth, simmer, and then stir in the Nielsen-Massey Madagascar Bourbon Pure vanilla Extract. Nestle the chicken thighs down in the sauce (skin side up) and roast in the oven for 20-25 mins, or until the internal chicken temperature reaches 165°F. Spoon the sauce over the chicken, garnish with a little fresh thyme, and serve. Recommended Nielsen-Massey Pure Vanilla Extract Le Creuset Skillet Lodge Cast Iron Skillet Dreamfarm Clongs via Food Fanatic http://ift.tt/2BGn2H6 Food Fanatic