Skillet Roasted Chicken Thighs with Balsamic Fig Compote
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
gluten-free, grain-free, dairy-free, nut-free, egg-free
Balsamic Fig Compote
  • 1 pound fresh figs, cut into quarters
  • 3 tablespoons local honey
  • ¼ cup balsamic vinegar
  • ¼ cup water
  • 1 pinch of sea salt
Skillet Roasted Chicken Thighs
  • 2 lbs bone-in, skin-on organic, pasture raised chicken thighs (about
  • 2 tablespoons ghee or olive oil
  • salt and pepper
  • 2 small or 1 medium shallot, peeled and sliced
  • 4 ounces crumbled sheep's milk feta, for garnish (optional)
  • roughly chopped fresh parsley, for garnish
  1. Preheat oven to 400ºF.
  2. Combine figs, honey, balsamic vinegar, water and salt in a heavy bottomed stainless steel sauce pan. Cook over medium heat for about 15 minutes. Using a wooden spoon, stir often to soften, mash and thicken fresh fig compote.
  3. Meanwhile in a large cast iron skillet or other heavy bottomed oven safe skillet, melt ghee or heat oil over a medium-heat, till hot but not smoking.
  4. Nestle all the chicken thighs into the skillet, skin side down and sear the thighs without moving them for 5-7 minutes or until nicely browned. Turn the thighs over in the pan so they are skin-side up and turn off the heat.
  5. Place shallots in between the chicken thigh pieces in the pan and top with the compote. Place in the skillet into the preheated oven and cook for 15-20 minutes (depending on their size) or until the internal temperature of the chicken thighs reach 165°F.
  6. Remove from the oven and let stand for 5 minutes. Top with a little crumbled feta, if you'd like. Serve and enjoy.
This can also be made with dried figs, but increase the water to ½ cup
Recipe by Tasty Yummies at