|Almost done! Looks good!|
The recipe is ridiculously simple, but very good. The fig spread adds a little richness and a tiny bit of sweetness and "stickiness" to the chicken.
Meanwhile, I had fun cutting the potatoes into French fry shapes instead of the typical slices or wedges you'd normally use for something like this.
I used both Yukon gold potatoes and white potatoes, for a little extra color contrast, but you can certainly use whatever you have on hand - and cut them into whatever shapes you like.
This chicken cooks with very little liquid - just what comes from the chicken itself, and from the vegetables. With the lid on, you'll see steam condensing inside the lid.
This dish is finished on higher heat, frying the potatoes a bit and adding some color to them.
Figgy Chicken and Potatoes
|A teeny bit more browning and we're serving!|
4 chicken thighs
1/4 cup tablespoons Orchard Choice Balsamic Pepper Fig Spread
4 scallions, white and tender green, sliced
Salt, to taste.
Heat the oil on medium-high heat in a heavy-bottomed pan and add the chicken. Let it brown on the skin-side, then flip them over.
Meanwhile, cut the potatoes as you like - slices or wedges would be fine. I used 6 smaller potatoes, but if you have larger ones, you might want to use fewer.
Add the potatoes, fig spread, scallions, and about 1/2 teaspoon salt. Stir to combine, then cover the pan. Lower the heat to medium and cook until the potatoes and chicken are cooked through, about 30 minutes, depending on the size of the chicken pieces. You can open the pan and stir a few times during the cooking process, to make sure nothing burns.
Remove the cover, raise the heat again, and cook, stirring as needed, until the potatoes are browned in spots.
Giveaway is OVER
I was provided with a sample pack of the fig product from the company through Kitchen Play for my use, and the company is also supplying the products to the winner.