Warm weather welcomes a couple of waves of fresh figs. This one-pan recipe uses their syrupy sweetness to counter savory roasted chicken thighs and slightly bitter frisée.
What You Get
Marinated chicken thighs
Red wine vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 10 minutes
Total Time: 40 minutes
Preheat the oven to 475°F. In a cast-iron skillet or ovenproof frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and cook until browned, about 3 minutes.
Meanwhile, trim the stems from the figs, and slice the figs in half. Flip the chicken thighs, and arrange the figs cut-side up around the chicken in the pan. Spoon a little fat from the pan over the figs, and season lightly with salt and pepper. Transfer the pan to the oven and roast until the chicken is golden brown and the juices run clear when pricked with a paring knife, and the figs are tender and slightly caramelized, 20 minutes. Let rest for a few minutes.
Toward the end of roasting, trim off the base root from the head of frisée. Rinse the leaves under cold water and pat dry. Place the frisée in a bowl, drizzle with some of the vinaigrette, season with salt and pepper, and toss to coat. Sprinkle with the hazelnuts and crumble some of the goat cheese over the top.
Heap the salad on plates and top with the chicken thighs and figs. Grind with pepper and serve warm.