INGREDIENTS

  • 2 1/2 pounds of chicken thighs (with bone and skin) about 6 thighs
  • 2 tablespoons of grapeseed oil
  • Salt and pepper to taste
  • INGREDIENTS FOR PORT FIG REDUCTION SAUCE
  • 2 cups of port wine
  • 8 dried figs cut into quarters
  • 1 1/4 cup of chicken stock
  • 2 sprigs of fresh thyme
  • 1 cinnamon stick
  • 1 tablespoon of honey
  • 1 tablespoon of butter
  • Salt and pepper to taste

Directions

  • 1. In sauce pan add port, chicken stock, figs, thyme, cinnamon stick and honey stir together and simmer of low for about 30 minutes until the liquid is reduced in half.
  • 2. Remove cinnamon stick and thyme sprigs in blender or food processor puree everything. The mixture will look light becuase all of the oxygen was incorporated while blending. Place mixture back in sauce pan and simmer for 2 or 3 minutes will thicken then add the pad of cold butter. Can be made 1 day in advance if wanted.
  • 3. Remove chicken from fridge 30 minutes prior to cooking. Pad dry the chicken skin and place in a saute pan with grapeseed oil on medium high heat skin side down for 8 minutes do not move the chicken around the pan. Place directly into a preheated 425 oven for 9 minutes still on skin side down. Remove from oven flip chicken place back in oven for 3 minutes longer until reached temp of 165 degrees.
  • 4. Remove the chicken and drain all the rendered fat from the saute pan. Add the port fig sauce to the pan scrape up all brown bits add chicken skin side up to keep crispy and simmer for 2 minutes and serve with your favorite vegetables.

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