Fig Glazed Skillet Chicken

Name: Fig Glazed Skillet Chicken
Total time: 1 h 20 min
Ingredients: ¼ cup (57 g) unsalted butter softened; 3 cloves garlic minced; 3 sprigs rosemary destemmed and minced; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 fryer chicken broken into 6 or 8 pieces (I just used 6 drumsticks and 2 thighs both with skins on); ½ cup (118 g) balsamic vinegar; ½ cup (112 g) fig preserves

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Total: 80

Servings: 4

Ingredients

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¼ cup (57 g) unsalted butter softened3 cloves garlic minced3 sprigs rosemary destemmed and minced2 teaspoons salt1 teaspoon ground black pepper1 fryer chicken broken into 6 or 8 pieces (I just used 6 drumsticks and 2 thighs both with skins on)½ cup (118 g) balsamic vinegar½ cup (112 g) fig preserves

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Instructions

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Step 1

Preheat oven to 425 °F (218 °C)

Step 2

In a small bowl, mix together butter with half the garlic, half the rosemary, half the salt, and half the pepper.

Step 3

Place chicken into a 9-inch cast iron skillet then rub the butter on the outside of the chicken pieces.

Step 4

Put in the oven to begin roasting. In the meantime, whisk together balsamic vinegar, fig preserves, the remainder of the garlic, rosemary, salt, and pepper. See notes on this below.

Step 5

Pull the chicken out of the oven and brush majority of the sauce on the chicken. Place back in the oven to cook and baste the chicken with the sauce in the pan every 10 minutes or so.

Step 6

Cook until chicken has reached an internal temperature of 165 °F (74 °C), about 25 minutes. Pour remainder sauce on top then place skillet aside to cool before serving.