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Braised Chicken Thighs with Figs and Bay Leaves


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  • Ingredients
  • 8 (about 2-1/4 pounds) chicken thighs, skinned
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 bay leaves
  • 2 teaspoons olive oil
  • 3 tablespoons water
  • 1/2 cup sliced shallots
  • 1/3 cup dry red wine
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 16 fresh figs, each cut in half lengthwise



Step 1

Cooking Instructions
Sprinkle chicken with salt and pepper. Place 1 bay leaf on each chicken thigh. Heat oil in a heavy 10-inch skillet over medium-high heat. Place chicken, bay leaf sides down, in pan. Cook 5 minutes or until browned. Turn chicken over; cook 3 minutes. Add water; cover, reduce heat, and simmer 5 minutes. Remove chicken from pan. Add shallots; cook 2 minutes. Add chicken, wine, vinegar, and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Add figs; cover and simmer 5 minutes or until figs are tender.

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