This simple one pan recipe for roast Chicken with Masala 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.
- 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
- Pre-heat the oven to 190 degrees (375 farenheit).
- 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.
- Deglaze the pan with the masala before stirring in the honey, white balsamic vinegar, the thyme sprigs and the figs, halved.
- 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.
- Remove the thyme sprigs from the pan before serving with crusty bread and a green salad.
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.
Keywords: one pan, dinner, chicken, chicken thighs, figs