10/17/2016
Found this in a 2015 Sunset Mag and tried it the other day - Yummy!
Chicken and Roasted Figs
2 Tbsp. red wine vinegar
1 tsp. cornstarch
1/4 cup honey
2 lbs. (4-6) bone-in, skin-on chicken thighs
1 tsp. kosher salt, divided
3/4 tsp. pepper, divided
2 Tbsp. olive oil
3 large shallots, thinly sliced
6 garlic cloves, chopped
2 Tbsp. chopped fresh oregano leaves, plus 2 whole leaves
8 to 10 figs, stems trimmed, halved (quartered if large).
1. Preheat oven to 400. In a small bowl whisk together 1/4 cup water, vinegar and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper.
2. Heat a heavy 12 to 14-inch overnroof frying pan over medium-high heat until hot. Add oil and swirl to coat, then add chicken skin side down and brown until the skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown the other side, 2 to 3 minutes more. Transfer the chicken to a plate and set aside.
3. Discard all but 2 Tbsp. fat from the pan, reduce heat to medium, and cook shallots until translucent, 3 to 5 minutes. Add garlic and cook for 1 minute more. Add cornstarch mixture, chopped oregano, and remaining 1/4 tsp. each salt and pepper; cook until mixture bubbles and thickens, 1 to 2 minutes.
4. Set chicken skin side up in the frying pan and add figs. Roast in the oven until the figs soften and caramelize slightly and meat is no longer pink, about 15 minutes. Divide chicken, figs and sauce among plates and top with whole oregano leaves
