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Figs and honey chicken

A fragrant, easy summer casserole using Sutton Hoo's free-range chicken thighs. The figs soften into a sweet, savoury sauce as it bubbles, and much of it can be made ahead. Serve with minted new potatoes and greens, or simple rice and a lemony salad.

Figs and honey chicken with thyme in a blue casserole dish

Preparation

  • Prep Time: 15 minutes
  • Cook time: 55 minutes
  • Serves: 3 to 6 people

Ingredients

  • 6 plump free-range Sutton Hoo chicken thighs, skin on
  • 2 tbsp olive oil
  • 1 onion, peeled, halved and sliced into half moons
  • A few sprigs of fresh thyme
  • 2 bay leaves
  • 125ml white wine
  • 150ml chicken stock
  • 2 tbsp white wine vinegar
  • 1 tbsp mild honey
  • 6 fresh ripe figs, cross-cut at the top and gently squeezed to open like a flower
  • Sea salt and black pepper

Method

  1. Preheat the oven to 160°C Fan / 180°C / Gas 4.
  2. Season the chicken thighs generously with sea salt and black pepper.
  3. Heat the olive oil in a large frying pan and brown the thighs evenly all over for about 8 minutes.
  4. Remove the thighs, place them in a casserole dish and set aside, leaving the oil in the frying pan.
  5. Add the sliced onion to the frying pan and gently sauté for 5 minutes until soft.
  6. Add the onions to the chicken in the casserole dish, along with the thyme, bay leaves, white wine and chicken stock.
  7. Place the casserole uncovered in the oven and cook for about 30 minutes.
  8. Remove from the oven, place on a low heat and add the honey and white wine vinegar.
  9. Tuck the figs into the gaps between the thighs, increase the heat and allow to bubble for a further 10 minutes.

Thanks to Sutton Hoo Chicken, for sharing this recipe with us.

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