4ouncescrumbled sheep's milk feta, for garnish (optional)
roughly chopped fresh parsley, for garnish
Instructions
Preheat oven to 400ºF.
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.
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.
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.
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.
Remove from the oven and let stand for 5 minutes. Top with a little crumbled feta, if you'd like. Serve and enjoy.
Notes
This can also be made with dried figs, but increase the water to 1/2 cup