MESQUITE BEAN GLAZED CHICKEN & FIGS
There’s a lot of great summer cooking that comes with June and July, but August is when summer cooking hits the most delectable crescendo. This month calls for recipes to push the season’s best...
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Ingredients
- 1/2 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil, divided
- 1 tablespoon Cappadona Ranch Mesquite Bean Jelly
- 1 tablespoon coarsely chopped fresh sage leaves
- 2 cloves garlic, minced
- 2 pounds bone-in, skin-on chicken thighs (4 to 6)
- Kosher salt
- Freshly ground black pepper
- 8 fresh figs, halved or quartered if large
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