This is an amazingly tasty dish. Baby Lady hardly ever eats a whole chicken quarter but she did this one.
Baby Lady loves figs. I really didn’t eat a lot of figs until I met her. Now we eat them whenever they are in season although the season is relatively short. Nonetheless, they are such a wonderful treat. There is nothing else in the world like a fresh fig.
This recipe came about when I had purchased a lot of figs at one of my trips to the market. I then left town for 6 days to take care of our youngest rodent, Daniel, who lives alone and was having surgery on his nose. When I got back I found all of the figs were still in the fridge where I left them. I had assumed Baby Lady would snack on these little treasures while I was gone because she loves them soooo much. Hmmmm…I was sadly mistaken because she didn’t eat any of them. This then posed a dilemma. What do I do with some very ripe, fresh figs. They have a very short shelf life and something needed to be done right then. So, I pondered. I could make fig preserves. Those are really tasty but these figs were overly ripe and sweet. I could make another batch of brandied figs but these were small, black Mission figs and I prefer the larger Turkish figs for preserving in brandy. I could make a fig tart or tatin but I wasn’t in the mood. I wanted something savory with a touch of sweetness. A chutney of sorts came to mind. Yah, that’s the ticket. I had some nice chicken quarters in the fridge that would go very nicely with the fig chutney. So, why not give it a try? So I did.
As I was getting ready to start laying everything out to fix dinner, Baby Lady asked me what I was fixing for dinner. I told her I was going to do chicken and fig chutney with some nice balsamic vinegar and the fresh figs. Now, Baby Lady isn’t a huge fan of balsamic vinegar and I don’t use it a lot. I could also tell from the look on her face she had serious doubts about dinner. Nonetheless, being the trooper and wonderful lady she is she didn’t say a word and helped me fix dinner. She also took all of the photos which is a tremendous help on the blog. Finally, dinner was ready and we sat down to eat. I had not realized it but Baby Lady had not eaten lunch and was quite famished. I ate half of the chicken quarter, some rice and the side we fixed and was pleasantly full. Baby Lady, however, ate the whole thing. I was surprised because it was very un Baby Lady like. She then told me she had missed lunch because she had been so busy with work. She also revealed “You know, I didn’t think I would like this but it turned out very good. I like it a lot.” I chuckled and commented she had to like it because she ate all of it. While I never doubted it would turn out good, she was right. This dish is absolutely delicious and this is what we did.
- 2 chicken quarters
- 2 Tbsp fresh thyme leaves, divided
- 1/2 tsp salt, divided
- 1/4 tsp freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup chicken broth (preferably homemade)
- 1/4 cup balsamic vinegar
- 2 teaspoons low-sodium soy sauce
- 1-1/2 cup chopped fresh figs
Preheat oven to 350 F. Score the chicken to the bone.
Scoring the chicken quarters helps them cook quicker and allows the seasoning to get into the flesh of the chicken. Once scored, season both sides with salt
Freshly ground black pepper
and 1Tbsp thyme.
Make sure to rub the seasonings into the skin and score areas of the chicken.
Heat oil in a large skillet (preferably cast iron) over medium-high heat.
Add chicken to the skillet, skin side up, and cook 6 – 10 minutes until you have a nice brown crust forming.
Turn and cook an additional 6 – 10 minutes.
Place chicken in oven and cook for 25 minutes or until done.
Remove from pan, place on plate and keep warm.
Reduce heat to medium, add the onion and sauté 3 – 5 minutes until lightly golden.
Add the garlic and sauté for 1 minute
Next, add the say sauce
the balsamic vinegar
and chicken stock
Simmer until the chutney is reduced to the desired consistency, roughly1 to 1-1/2 cup. Then add the remaining thyme and adjust seasoning as needed.
Place a chicken quarter on a plate
Spoon chutney over the top
Serve & enjoy.