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 to take center stage.

Let’s be honest, the very best thing about August is the produce. It’s when peaches, plums and figs burst with perfection. So let’s lean into fresh fig season while we still can ‘cause it’s slow to arrive and quick to leave in our region. And with back-to-school looming over us all, it’s always a good idea to keep a short roster of simple weeknight dinners handy which is why we present our Mesquite Bean Glazed Chicken & Figs!! This harvest caramelizes so well with our Mesquite Bean Jelly even the figs that haven’t reached their optimal ripeness can’t help but drip with deliciousness. Try it and let us know how it turned out for you on our Facebook or Instagram page.

Mesquite Bean Glazed Chicken & Figs

INGREDIENTS

1/2 cup
balsamic vinegar
2 tablespoons
Dijon mustard
2 tablespoons
olive oil, divided
1 tablespoon Cappadona Ranch Mesquite Bean Jelly or for a spicy kick try our Cappadona Ranch Mesquite Bean Jelly with Chili
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

NSTRUCTIONS

Arrange a rack in the middle of the oven and heat to 350°F.
To make the glaze, whisk the vinegar, mustard, 1 tablespoon of olive oil, Cappadona Ranch Mesquite Bean Jelly, sage, and garlic together in a small bowl; set aside.
Pat the chicken thighs dry with paper towels and season on both sides with salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large cast iron or oven-safe skillet over medium-high heat until the oil is shimmering but not smoking. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, 6 to 8 minutes.
Flip the chicken thighs and scatter the figs around them. Carefully pour the Mesquite Bean Glaze evenly over the chicken and figs. Transfer the skillet to the oven and cook, spooning some of the glaze in the skillet back over the chicken halfway through, until chicken reaches an internal temperature of 165°F, 10 to 12 minutes total. Serve the chicken with the sauce.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.