Creamy Maple Dijon Chicken Thighs

With figs

chicken Mains

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Servings: 4

Sweet fruit meets savory with fresh herbs for this saucy one-skillet comforting chicken supper made for fall evenings.

Ingredients

4 large chicken thighs

Salt and pepper

Onion powder

Garlic powder

2-3 tablespoons oil

1 large sweet onion, thinly sliced

20 cloves garlic, peeled

2 tablespoons cornstarch

2 tablespoons chopped rosemary

2 tablespoons chopped thyme

1¼ cup chicken broth

¾ cup chopped dried figs

2 tablespoons rice vinegar

½ cup Dijon mustard

½ cup maple syrup

Preheat oven to 400 degrees.
Trim excess skin and fat from thighs. Dry with paper towels. Season chicken with salt, pepper, garlic and onion powders.
Heat oil in a large castiron skillet over mediumhigh heat. Sear 3–4 minutes per side until browned; remove and set aside.
Add onion and garlic to the skillet. Sauté until tender and lightly browned, about 5 minutes.
Stir in cornstarch, rosemary and thyme. Cook while stirring 1 minute to form a light roux.
Pour in chicken broth, scraping up browned bits. Add figs, then whisk in vinegar, mustard and syrup until smooth.
Return chicken to the skillet, nestling it into the sauce. Cover and bake at 400 degrees for 15 minutes, or simmer on medium-low for 15 minutes until cooked through (165 degrees) and creamy.
Garnish with sprigs of rosemary and thyme and serve over rice, orzo or mashed potatoes.