One Pan Chicken with Marsala and Figs

Figs are at their best at the moment; rich, ripe and jammy, and aside from eating the best ones raw, my favourite thing to make for dinner right now is this simple one-pan dish of Chicken with Marsala and Figs.

The method is insanely simple; it is yet another riff on this recipe for Roast Chicken with Honey, Peaches and Thyme I adapted from Diana Henry’s brilliant book A Bird In The Hand: Chicken recipes for every day and mood (ad), this time subbing out the white wine for a slug of rich, autumnal Marsala wine, and changing up for seasonal fruit. (If you love this method, you might also want to check out my recipes for One Pan Chicken with Apples and Prunes, One Pan Chicken with Ginger and Apricots, and Damson Baked Chicken.

Honestly, don’t be put off by the fact this recipe for One Pan Chicken with Marsala and Figs takes just over an hour to make. In reality, you’ll only need 10-15 minutes for hands on time (if I’m using a non-stick casserole the thighs take less than 10 minutes to brown off properly, though in a cast iron pan live I’ve used in these pictures you’ll need a little longer as if you heat them to the same temperature the brown bits from the chicken will burn in the pan before you’ve properly browned the thighs, ruining the sauce) before popping it in the oven to do it’s thing.

I know calling for things to be served with crusty bread for popping up the pan juices and a green salad has turned into something of a cliche, but it really is the best option in this case. And it makes for such an easy dinner.

Finally, thanks so much to Kiki for helping test this recipe, and who has contributed to the substitution notes on the recipe card below. Kiki writes a brilliant food-focused newsletter detailing her American ex-pat life in Spain, which you really need to subscribe to asap – it is an automatic open the moment a new edition lands in my inbox!

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One Pan Chicken with Marsala and Figs

• Author: Rachel Phipps
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Yield: Serves 2
• Category: Dinner
• Method: One Pan
• Diet: Gluten Free

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Description

This simple one pan recipe for roast Chicken with Marsala and Figs is perfect for autumn, and only involves 15 minutes of hands on time to yield tender chicken with a crispy skin, jammy figs and an addictive pan sauce. Serve as is, with a green salad and plenty of crusty bread for mopping up that delicious sauce. 

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Ingredients

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• 1 tbsp extra virgin olive oil
• 4 skin on, bone in chicken thighs
• sea salt
• freshly ground black pepper
• 100ml (6 1/2 tbsp) Marsala wine
• 2 tbsp runny honey
• 1 1/2 tbsp white balsamic vinegar (see note)
• 4 fresh thyme sprigs
• 4 large ripe figs

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Instructions

1. Pre-heat the oven to 190 degrees (375 farenheit).
2. In a shallow casserole dish heat the oil over a medium high heat. Season the chicken thighs well and brown them off in the pan before removing from the pan and setting aside. I usually don’t with supermarket thighs, but if you are left with a lot of excess far in the pan you may wish to drain a little off before deglazing the pan. 
3. Deglaze the pan with the Marsala before stirring in the honey, white balsamic vinegar, the thyme sprigs and the figs, halved.
4. Return the chicken to the pan, skin side down so they become coated in the sauce, before flipping them over so that they’re skin side up. Also flip the figs to cut side up before roasting for 35 to 40 minutes until the chicken skins are deeply browned, the figs have become sticky and jammy, and the pan sauce has reduced to become rich and sticky.
5. Remove the thyme sprigs from the pan before serving with crusty bread and a green salad.

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Notes

White balsamic vinegar is sometimes sold as ‘white condiment’, but if you can’t find it regular (good quality) balsamic or white wine vinegar make acceptable substitutes. 

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