Step 1

Preheat oven to 400°F.

Step 2

In a small bowl, whisk ¼ cup water, vinegar, and cornstarch.

Step 3

Whisk in honey and set aside.

Step 4

Sprinkle chicken on both sides with ¾ teaspoon salt and ½ teaspoon pepper.

Step 5

In a large sauté pan, heat oil over medium heat.

Step 6

Brown chicken, skin side down for about 8 minutes.

Step 7

Turnover and brown on the other side for 3 more minutes.

Step 8

Transfer chicken to a plate and set aside.

Step 9

Discard all but 2 tablespoons fat from the pan and return it to moderate heat.

Step 10

Add shallots and cook until soft and translucent, about 5 minutes.

Step 11

Add garlic and cook for 1 more minute.

Step 12

Add cornstarch mixture, oregano, and remaining ¼ teaspoon salt and pepper.

Step 13

Cook until mixture bubbles, about 2 minutes and is slightly thickened.

Step 14

Return chicken to pan, skin side up and add figs to pan too.

Step 15

Roast in the oven for 15 minutes, until figs are soft and chicken is cooked through.

Step 16

Serve chicken with sauce, figs and a sprinkle of fresh oregano or parsley.