Oven-Braised Chicken Thighs with Mushrooms and Figs
A one-pot Mediterranean chicken dish with a fragrant spice rub, braised in red wine with shallots, garlic, and mushrooms, finished with a touch of sweetness from dried figs.
- Prep10 min
- Cook50 min
- Total1h
- DifficultyEasy
- Servings8
This is one of those comforting, rustic dishes that fills the kitchen with wonderful aromas. The chicken thighs are first seared to golden perfection, then slowly braised in a rich, wine-infused sauce with shallots, garlic, and mushrooms. The addition of dried figs or apricots adds a subtle sweetness that balances the savory flavors beautifully.
It's a versatile recipe that works for both a cozy family dinner and a special gathering. Serve it with crusty bread, rice, or mashed potatoes to soak up every last drop of the delicious sauce.
Ingredients
Spice mixture
Main ingredients
Converted amounts are rounded.
Method
- Preheat your oven to 350°F.
- In a small bowl, mix together the rosemary, paprika, coriander, black pepper, allspice, and nutmeg.
- Pat the chicken thighs very dry with paper towels and season generously with salt on both sides. Rub the spice mixture all over, lifting the skin to get some underneath. Let sit for 20 minutes, or refrigerate uncovered for up to 2 hours if time allows.
- Heat a large braiser or Dutch oven over medium-high heat with a thin layer of olive oil (1-2 tablespoons). When the oil shimmers, add the chicken skin-side down and cook undisturbed for 8 minutes until the skin is golden and releases easily. Lower the heat if it smokes too much.
- Flip the chicken and brown the other side for about 3 minutes. Transfer to a plate.
- Add the shallots and garlic to the pot. Cook over medium heat, stirring, until softened and fragrant, about 3 minutes. Stir in the tomato paste, wine, broth, bay leaves, and 1 teaspoon rosemary. Season with a pinch of salt. Bring to a simmer and let bubble for about 4 minutes until slightly reduced.
- Return the chicken to the pot, nestling it into the liquid so that the liquid covers about three-quarters of the thighs, leaving the skins exposed. Add the figs (or apricots) and bring to a simmer.
- Transfer the pot to the oven and cook, uncovered, until the chicken is tender and the liquid has reduced by half, about 40-45 minutes. Add the mushrooms after 30 minutes. Check halfway to ensure there's still liquid; add a splash of hot broth or water if needed.
- While the chicken cooks, sauté the mushrooms: heat a thin layer of olive oil in a non-stick pan over medium-high heat. Add the mushrooms and cook, stirring, until they release their liquid and turn golden, about 7 minutes. Remove from heat.
- About 10 minutes before the chicken is done, carefully add the sautéed mushrooms to the pot. Return to the oven for the final 10 minutes.
- Finish with lemon juice and a sprinkle of fresh parsley. Serve immediately, spooning the pan sauce over the top.
💡 Tips
- For extra flavor, marinate the chicken overnight in the spice rub.
- If you don't have a braiser, use a large oven-safe skillet or Dutch oven.
- The sauce is delicious over mashed potatoes or polenta.
Inspired by a recipe from The Mediterranean Dish