Chicken with Figs - Rachael Ray Every Day

Chicken with Figs

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chicken with figs
  • 4Servings

Ingredients

  • 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

Preparation

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.