1 hour
30 mins
6 pers
Ingredients
1 whole Chicken, divided into 8 pieces, or 6 chicken thighs
¼ cup Arlotta Blood Orange Olive Oil
2 sprigs of Rosemary, Thyme, and/or Lavender
2 cups Black Mission Dried Figs
¾ cup Fig Balsamic Vinegar
4 whole Shallots, divided into bulbs, bulbs cut in half
2 Celery Stalks, cut into ½ inch pieces
4 Tbsp Arlotta Extra Virgin Olive Oil
Sea Salt
½ cup flour
1¼ cup Chicken Stock or Broth
1 Tbsp Honey
2 tsp Chili Powder
½ cup whole Almonds
Directions
Step 1
In a sealable plastic bag, marinate the chicken with the Blood Orange Olive Oil and 1 sprig herbs for 1 hour at room temperature. Meanwhile, soak the figs in the Fig Balsamic and prepare shallots and celery.
Step 2
Prepare a heavy bottomed skillet on medium heat. Place flour in a shallow dish. Lightly dry the chicken with a paper towel and season with Sea Salt. Dredge in flour immediately before putting in the pan. Sear on all sides until golden. Do not overcrowd pan; each batch should start with a clean pan and new Extra Virgin Olive Oil. Remove chicken and set aside. Reserve pan for next step.
Step 3
Add in 1 Tbsp of Extra Virgin Olive Oil, cook the shallots and celery until golden. Return the chicken to the pan; pour the figs and Fig Balsamic around the chicken. Bring to a simmer, cook 2 minutes; add in the stock and remaining herb sprigs. Bring to a boil, reduce immediately to a simmer and cook for 45 minutes, covered at very low temperature.
Step 4
When the chicken is cooked through, place on serving dish and keep warm. Skim any fat off the surface of the sauce. Bring to a boil and stir in the chili powder, almonds, and honey; adjust seasoning as needed. Pour the sauce over the chicken, finish with a light drizzle of Blood Orange Olive Oil and serve!
