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Braised Chicken Thighs with Mushrooms and Dried Figs
4.9 from 90 votes

Braised Chicken Thighs with Mushrooms and Dried Figs

Braised chicken thighs are seasoned with a blend of dried rosemary, paprika, coriander, black pepper, allspice, and nutmeg, then pan-seared to crisp the skin. The dish incorporates shallots, garlic, tomato paste, red wine, chicken stock, dried figs, and mushrooms, slowly cooked together to create a richly flavored, tender meat with a savory-sweet sauce.

Prep Time
10 mins
Cook Time
50 mins
Marinating time (optional)
2 hrs
Total Time
1 hr
Servings: 8
Calories: 4138 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

For the Spice Mixture
  • 1 teaspoon rosemary dried
  • 1 teaspoon paprika sweet
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper ground
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
For the Chicken
  • 8 chicken thighs bone in, skin on
  • kosher salt
  • extra virgin olive oil
  • 7 shallot peeled and halved from top to bottom
  • 10 garlic coarsely chopped, cloves
  • 1/4 cup tomato paste 2 ounces
  • 3/4 cup dry red wine I used red, or white wine
  • 2 cups chicken stock or low-sodium chicken broth, homemade
  • 2 bay leaf
  • 1 teaspoon rosemary dried
  • 3 ounces dried figs halved (I used figs, or apricots
  • 12 ounces white mushrooms cleaned, trimmed, and halved, or Baby Bella mushrooms
  • 1/2 lemon juiced
  • parsley for garnish, fresh

Instructions

    Cup of Yum
  1. Get ready. Preheat your oven to 350°F.
  2. Make the spice mixture. In a small bowl, stir together the rosemary, paprika, coriander, black pepper, allspice, and nutmeg.
  3. Season the chicken. Pat the chicken very dry with paper towels and season well with salt on both sides. Rub the spice mixture on both sides, making sure to lift skin up and rub some of the spice mixture underneath. Set aside for 20 minutes, or refrigerate uncovered for 2 hours if you have the time.
  4. Render the chicken skin. Coat a large braiser or Dutch oven in a thin layer of olive oil (1 to 2 tablespoons) and set over medium-high heat. When the oil is shimmering (but before smoking), add the chicken, skin side down, and cook undisturbed for 8 minutes until the skin releases from the pan and turns golden brown, lowering the heat if it starts to smoke excessively.
  5. Flip. Turn chicken over and brown on the other side briefly, about 3 minutes. Transfer the chicken to a plate for now (you will cook it through later).
  6. Make an aromatic braising liquid. To the pot, add the shallots and garlic. Cook briefly, stirring over medium heat until softened and fragrant, about 3 minutes. Stir in the tomato paste, wine, broth, bay leaves, and 1 teaspoon dried rosemary. Season with a pinch of salt. Bring to a simmer, and bubble until the liquid is just slightly reduced, about 4 minutes.
  7. Return the chicken to the pan. Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs, leaving the skins exposed. Add the figs (or apricots) and bring to a simmer.
  8. Braise the chicken. Transfer chicken to the oven and cook, uncovered, until totally tender and the liquid has reduced by about half, about 40-45 minutes (you will add mushrooms at the 30 minute mark). Check half way through to be sure liquid is okay, you should still have some liquid in the end (add a splash more hot broth or water if necessary).
  9. Meanwhile, sauté the mushrooms. Coat a small non-stick pan in a thin layer of olive oil and heat over medium-high. Add the mushrooms and stir until they release their liquid and turn golden brown, about 7 minutes. Remove from the heat.
  10. Finish the chicken. About 10 minutes before the chicken has finished cooking, carefully add the sauteed mushrooms to the pan. Return to the oven for those last 10 minutes.
  11. Garnish and serve. Finish with lemon juice and a garnish of fresh parsley. Serve immediately, scooping the pan sauce over top.

Notes

  • Pat chicken dry thoroughly and avoid moving it until the skin is crisp and golden brown during searing.
  • Ensure the chicken skin does not soak in liquid when returned to the pan to maintain crispness; reduce excess liquid by simmering if necessary.
  • Chicken is fully cooked when the thickest part reaches 165°F internal temperature.
  • Serve with grains like Lebanese rice, couscous, or focaccia to soak up the sauce.
  • Leftovers can be stored refrigerated in a sealed container for 2 to 4 days or frozen and thawed overnight in the fridge before reheating.
  • Reheat in a baking dish with some broth or water added to prevent drying, baking until warmed through.

Nutrition Information

Calories 413.8kcal (21%) Carbohydrates 17.5g (6%) Protein 27.6g (55%) Fat 24.8g (38%) Saturated Fat 6.7g (34%) Polyunsaturated Fat 5.2g (31%) Monounsaturated Fat 10.2g (51%) Trans Fat 0.1g (5%) Cholesterol 141.6mg (47%) Sodium 201.5mg (8%) Potassium 776.1mg (17%) Fiber 3.1g (12%) Sugar 9.1g (18%) Vitamin A 368.7IU (7%) Vitamin C 9.4mg (10%) Calcium 58.3mg (6%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 4138

% Daily Value*

Calories 413.8kcal 21%
Carbohydrates 17.5g 6%
Protein 27.6g 55%
Fat 24.8g 38%
Saturated Fat 6.7g 34%
Polyunsaturated Fat 5.2g 31%
Monounsaturated Fat 10.2g 51%
Trans Fat 0.1g 5%
Cholesterol 141.6mg 47%
Sodium 201.5mg 8%
Potassium 776.1mg 17%
Fiber 3.1g 12%
Sugar 9.1g 18%
Vitamin A 368.7IU 7%
Vitamin C 9.4mg 10%
Calcium 58.3mg 6%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.