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
Chicken thighs (see note below)
Roasted scallion vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 10 minutes
Total Time: 35 minutes
Preheat the oven to 475°F. Trim the stems from the figs, and slice the figs in half. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
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. Flip the chicken thighs, and carefully 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 no longer pink at the center, and the figs are tender, 20 minutes. Let rest for a few minutes.
Toward the end of roasting, trim the frisée, rinse and pat dry, and tear the leaves into bite-size pieces. Place the frisée in a bowl, drizzle with some of the vinaigrette, season with salt and pepper, and toss to coat.
Heap the frisée on plates, crumble some of the goat cheese over, and top with the chicken thighs and figs. Sprinkle with the hazelnuts, grind with pepper, and serve warm.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.