Chicken with Figs And Olives
Equipment
- Overproof Braising Pot
Ingredients
- 2 lbs Bone-in, skinless chicken thighs
- 6-8 shallots
- 1 head garlic, about 10-12 cloves use at least 10 cloves
- 1 tbsp herb de Provençe or dried thyme, tarragon, parsley
- 1 cup pitted olives
- 8 whole dried figs or fresh, halved
- 2 tbsp e.v.olive oil
- 1½ cups white wine
- 2 cups cherry tomatoes or 2 large tomatoes quartered
- 1 tsp freshly cracked black pepper
- kosher salt as needed
- 2 tbsp fresh parsley to garnish
- baguette, couscous or polenta to serve
Instructions
- Season the chicken all over with salt and pepper.
- Preheat the oven to 400°F. Set the rack in the middle or lower ⅓ of the oven.
- In a large oven proof-pot over medium heat. Add the oil and place the chicken without crowding, you may need to do in two batches. Cook undisturbed for 4-5 minutes to get proper browning.
- Flip chicken and tuck and arrange the whole cloves of garlic, shallots, tomatoes, figs, and olives around the chicken evenly. (see image)
- Pour in the wine all over and bring to a boil. Cover and transfer to the oven. Cook for about a hour. Check the doneness by insert a thermometer which should register 165°F in the meatiest part of the thigh. Mine took about a hour. Once done allow the braise to rest for 10 minutes before serving.
- Serve over lots of crusty bread, couscous or polenta or even mashed potatoes.
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