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White Wine, Honey and Fig Chicken

Amy Kritzer
White Wine, Honey and Fig Chicken! Make me for the Fall (aka Rosh Hashanah, Sukkot, Shabbat, Tuesday.)
4.58 from 7 votes
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Main
Cuisine Jewish
Servings 6 pieces


  • 6 boneless skinless chicken thighs
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Black pepper
  • 1/2 teaspoon red chili pepper flakes optional
  • 1 large white onion sliced
  • 2 medium leeks sliced
  • 5 large garlic cloves smashed
  • 1/3 cup honey
  • 2 - 3 cups dry white wine
  • 9 fresh figs halved
  • 3 sprigs rosemary


  • Dry the chicken well and season both sides with salt, black pepper and red chili pepper.
  • Heat a large Dutch oven or heavy-bottomed pan over medium -high heat and add 1 tablespoon olive oil. Brown chicken in batches (don't overcrowd the pan) until brown on both sides, about 8 minutes. If it starts to burn, turn heat down to medium. Be patient! This will give your chicken flavor.
  • Remove the chicken to a plate and add olive oil and heat oven medium. Add onion, leeks and garlic and 1/4 teaspoon salt and saute for 5-7 minutes until soft, scraping all the good stuff from the bottom. That's the flavor!
  • Then add honey and 2 cups of wine and bring to a simmer while stirring.
  • Add the chicken back in; chicken should be partially covered by wine. Add more wine if necessary. If not, more wine to drink!
  • Place fig halves and rosemary around the chicken, cover, and lower heat to just barely a simmer. Simmer for 45 minutes - 1 hour until chicken is tender.
  • Remove chicken and rosemary pieces, and reduce sauce over a high simmer. Let cool slightly and serve chicken with onion leek figgy saucy mixture.
  • Make ahead: this chicken is even better made a day ahead of time. Cool chicken in the sauce and reheat on the stovetop over low or in a 200-degree oven.
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