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  • All Year
  • 1½ hours
  • Serves 6

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Fig Balsamic Vinegar

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Herbes de Provence Olive Oil

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Sicilian Sea Salt

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Pan Roasted Herbed Chicken

A delicious chicken recipe featuring Herbes de Provence Olive Oil and Fig Balsamic Vinegar from Saratoga Olive Oil Co.

Ingredients

  • 1 whole chicken, divided into 8 pieces, or 6 chicken thighs
  • ¼ C SOOC Herbes de Provence Olive Oil
  • 2 sprigs fresh rosemary, thyme and/or lavender
  • 2 C Black Mission dried figs
  • ¾ C SOOC Fig Balsamic Vinegar
  • 6-8 cloves garlic, peeled
  • 4 T a mild Extra Virgin Olive Oil
  • to taste SOOC Sicilian Sea Salt
  • ½ C flour
  • 1 ¼ C chicken stock or broth
  • to taste SOOC. Herbes de Provence Olive Oil

Directions

  • 1. In a sealable plastic bag, marinate the chicken with the olive oil and 1 sprig of herbs for 1 hr at room temp. Meanwhile, soak the figs in fig balsamic and prepare shallots and garlic.
  • 2. Prepare a heavy bottomed skillet on med heat. Place flour in a shallow dish. Lightly dry the chicken with a paper towel and season with salt. Dredge in flour immediately before putting in the pan. Sear on all sides until golden. Do not overcrowd. Each batch should start with a clean pan and new extra virgin. Remove chicken and set aside. Reserve pan for next step.
  • 3. Add in 1 T of fresh extra virgin and cook the shallots and garlic until golden. Return the chicken to the pan and pour the figs and balsamic around the chicken. Bring to a simmer, cook 2 minutes and then add in the stock and remaining herb sprigs. Bring to a boil, reduce immediately to a simmer, and cook for 45 minutes, covered at very low temperature.
  • 4. When the chicken is cooked through, place on serving dish and keep warm. Skim any fat off the surface of the sauce. Adjust seasoning as needed. Finish with a light drizzle of herbes de provence oil and serve.

Reviews

Christie Posted On May 13, 2017
This may be the best chicken recipe I've ever had. Amazing flavor!

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Pan Roasted Herbed Chicken

  • All Year
  • 1½ hours
  • Serves 6

A delicious chicken recipe featuring Herbes de Provence Olive Oil and Fig Balsamic Vinegar from Saratoga Olive Oil Co.

Ingredients

  • 1 whole chicken, divided into 8 pieces, or 6 chicken thighs
  • ¼ C SOOC Herbes de Provence Olive Oil
  • 2 sprigs fresh rosemary, thyme and/or lavender
  • 2 C Black Mission dried figs
  • ¾ C SOOC Fig Balsamic Vinegar
  • 6-8 cloves garlic, peeled
  • 4 T a mild Extra Virgin Olive Oil
  • to taste SOOC Sicilian Sea Salt
  • ½ C flour
  • 1 ¼ C chicken stock or broth
  • to taste SOOC. Herbes de Provence Olive Oil

Directions

  • 1. In a sealable plastic bag, marinate the chicken with the olive oil and 1 sprig of herbs for 1 hr at room temp. Meanwhile, soak the figs in fig balsamic and prepare shallots and garlic.
  • 2. Prepare a heavy bottomed skillet on med heat. Place flour in a shallow dish. Lightly dry the chicken with a paper towel and season with salt. Dredge in flour immediately before putting in the pan. Sear on all sides until golden. Do not overcrowd. Each batch should start with a clean pan and new extra virgin. Remove chicken and set aside. Reserve pan for next step.
  • 3. Add in 1 T of fresh extra virgin and cook the shallots and garlic until golden. Return the chicken to the pan and pour the figs and balsamic around the chicken. Bring to a simmer, cook 2 minutes and then add in the stock and remaining herb sprigs. Bring to a boil, reduce immediately to a simmer, and cook for 45 minutes, covered at very low temperature.
  • 4. When the chicken is cooked through, place on serving dish and keep warm. Skim any fat off the surface of the sauce. Adjust seasoning as needed. Finish with a light drizzle of herbes de provence oil and serve.