A Seasonal Shift
Despite being in Maui, where it is forever summer, in my opinion, my body has naturally started to crave cozy, autumnal foods — be it a tray of roast vegetables or a comforting pumpkin soup. It’s quite a paradox if you ask me especially given the abundance of tropical sunshine! Perhaps it’s an innate feeling that one can only have if one grew up in a colder climate like Vermont, with 4 (or 6 depending on who you ask) distinct seasons. Or maybe it’s simply humans’ natural rhythm with the Earth’s seasonal shifts. Regardless of where you find yourself, I wanted to share a cozy recipe from my latest book, The Outdoor Table, that is perfect for the seasonal transition. Figs are just one of the bounties to be picked at this time of year. There are a few wild trees on my cottage property, although the birds manage to help themselves naturally. The birds certainly keep a watchful eye on them, even before they turn a rich burgundy brown.
Fig, naturally sweet, are gorgeous in this recipe when served with moist roast chicken thighs soaked in white wine and lemon juice. You can use dried or fresh — the dried figs soak up the succulent juices until they are plump and sweet. I’ve also included diced potatoes as an optional addition which are a trusty pairing with a good roast chicken. This is a light yet cozy recipe, meant to be shared under a warm blanket with the cool September breeze. I hope you enjoy it!
Roast Chicken Thighs with Figs & Olives
Serves 6
Ingredients:
For the marinade:
3/4 cup (177 ml) extra virgin olive oil
1/2 cup (118 ml) Prosecco wine vinegar
1 cup (120 g) pitted Castelvetrano olives, roughly chopped
1/2 cup (75 g) pitted Kalamata olives, roughly chopped
2 garlic cloves, roughly chopped
1/2 cup (90 g) dried or fresh black mission figs
1/2 cup (90 g) dried or fresh California Calimyrna figs, halved
1 tablespoon capers
2 teaspoons kosher salt
3 bay leaves
1 teaspoon fresh oregano, minced
1 teaspoon fresh thyme leaves
1/4 teaspoon ground black pepper
dash red pepper flakes
10-12 bone-in chicken thighs (either skinless or with skin)
1/4 cup (59 ml) dry white wine
3 lemons
Optional: 5-6 large Yukon gold potatoes, peeled and diced into large chunks
3 tablespoons unsalted butter
Add the chicken thighs to a large gallon ziplock bag. Continue to add all of the marinade ingredients into the bag.
Gently shake and turn the bag to ensure that every piece of chicken is thoroughly coated with the marinade.
Let the chicken marinate in the fridge overnight or at least 6 hours.
Once you are ready to roast, preheat the oven to 425 F degrees and gather a large roasting tray or large cast iron skillet.
Transfer the chicken thighs and all of the marinade into the roasting tray or skillet, arranging the thighs skin side up in a single layer. Nestle the figs and olives around the thighs and pour in the wine.
Slice the lemons into wedges and squeeze one or two around the dish and tuck in the remaining.
If you are including the potatoes, tuck them in around the chicken thighs and lightly coat them with the marinade or an additional drizzle of olive oil and a sprinkle of kosher salt.
Roast the chicken thighs for 35-40 minutes, basting the chicken with the juice every 15 minutes, and turn the potatoes.
Once the chicken is cooked through and the potatoes are slightly crisp and tender, transfer the chicken thighs and potatoes to a serving platter. Use a slotted spoon to transfer the olives, figs, and capers on top of the chicken thighs leaving the remaining juices.
For an additional sauce, add the pan juices to a sauté pan or simply use the same cast iron skillet over medium heat, scraping any brown bits up from the bottom of the pan. Continue to cook the juices until they reduce down by half and then add the butter, whisking the sauce constantly until the butter is melted. Give it a taste and season with salt and pepper. Serve the sauce on the side to spoon it over the chicken.
You also can simply bring the whole tray or skillet to the table and serve it with a tasty olive bread on the side.
