Fennel and California Fig Braised Chicken Thighs
Celebrating the Quality of California Figs
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Cooking tools:
- Dutch oven
- Skillet
- Zip-top bag
- Oven
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Baster
- Spoon
Ingredients
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1/2 cup red wine vinegar
- 1 cup California Dried Golden or Mission Figs, stems removed and halved
- 1/4 cup capers
- 1 whole lemon, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon ground black pepper
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1 large yellow onion, thinly sliced
- 1 large bulb fennel, cored and cut into ¼-inch-thick wedges
- 1/2 cup white wine
- Cooked farro, quinoa, brown rice or other favorite grain for serving
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