Easy Braised Chicken with Figs and Olives
This dish is a weeknight hero—it all comes together on the stove in less than 30 minutes and is a comforting mix of tender chicken with the sweetness of figs and the briny kick of olives—with THE most delicious sauce. If you can find olives from the deli section as opposed to the jarred kind, use them as they tend to be a bit firmer (though jarred will work just fine).
Serves 4
INGREDIENTS
4 chicken legs
2 tsp paprika
2 tsp cumin
1 tbsp olive oil, plus one teaspoon
1 rosemary sprig
2 bay leafs
6-8 shallots, halved or quartered (if large)
5 garlic cloves
1 cup dried figs, halved
1 cup pitted green olives
½ cup white wine
1½ cups chicken stock
1 tbsp lemon zest
¼ cup flat leaf parsley, chopped
Kosher salt and freshly ground black pepper
Couscous or steamed rice, for serving
METHOD
Pat chicken legs dry with a paper towel, and season on all sides with paprika, cumin, along with salt and pepper.
In a large 12” skillet or shallow Dutch oven over medium high, add olive oil. When shimmering, add chicken and brown on both sides until golden brown—about 3 to 4 minutes per side.
Transfer chicken to a plate and turn heat to medium. Add 1 tsp olive oil then add shallots, garlic, and figs and sauté for 2-3 minutes or until shallots start to turn dark golden brown on the edges. Add wine and let reduce for 1-2 minutes—use a wooden spoon to scrape up any of the fond on the pan surface. Add chicken stock, then return chicken (and any juices) back to the pan, skin side up, atop the shallots and figs. Reduce heat to medium low, cover and simmer for 15 minutes. Remove lid and add the olives and cook for another 5 minutes, uncovered, until chicken is cooked through and sauce is reduced.
To serve, finish with lemon zest, garnish with flat leaf parsley, and serve with couscous or steamed rice.
