4. Mustard and Balsamic Glazed Thighs with Figs
What you need:
½ cup of balsamic vinegar
2 tbsp of dijon mustard
2 tbsp of olive oil
A tbsp of honey
Tbsp of chopped sage leaves
2 cloves minced garlic
4 to 6 bone-in chicken thighs
Salt and pepper
8 fresh figs, halved
To make:
Heat oven to 350 degrees. Make the glaze by whisking together the mustard, vinegar, a tbsp of olive oil, sage, honey, and garlic in a small bowl. Set the glaze aside. Use paper towels to pat the chicken thighs dry. Season the thighs with salt and pepper.
Heat a tbsp of olive oil in an oven-safe skillet or a cast-iron skillet over medium heat until the oil starts to shimmer. Add the chicken and cook until fat is rendered and the skin of the chicken has turned brown. Turn the thighs over and then scatter the figs around them. Pour the glaze over the chicken and the figs. Transfer the skillet to the oven and cook until chicken is cooked through.