- 3 tablespoons olive oil
- 8 small bone-in, skin-on chicken thighs (about 1 1/2 lbs.)
- 1 1/2 cups chicken stock
- 8 ounces dried figs, stemmed and halved
- 3 cloves garlic, sliced
- 1 tablespoon honey
- 1 tablespoon chopped fresh tarragon
In large skillet, heat oil over medium-high. Season chicken. Cook until browned, 4 minutes per side. Add next 4 ingredients; simmer until chicken is cooked through, about 20 minutes. Top with tarragon.