- 2 tablespoons Olive Oil
- 6 Bone-In Skin-On Chicken Thighs
- Salt and Pepper, to taste
- 2 Shallots, very thinly sliced
- 1 cup Dry White Wine
- 2 tablespoons Balsamic Vinegar
- 1 cup Dried Figs, coarsely chopped, see notes
- 5-6 sprigs Fresh Thyme
- 1 cup Chicken Broth
- 1 1/2 teaspoons Nielsen-Massey Pure Vanilla Extract
Preheat the oven to 375°F.
Heat the oil in a large oven-safe skillet. Sprinkle the chicken skin with salt and pepper and place the thighs skin-side down in the skillet.
Cook for 10 minutes over medium high heat, or until the skin is crisp and turn, cooking skin-side up for another 2 mins. Remove the chicken from the pan.
Add the shallots to the pan and reduce the heat. Cook for 1-2 minutes until translucent.
Add the wine and balsamic vinegar and stir. Bring the liquid to a simmer.
Stir in the chopped dried figs, the sprigs of thyme, and the chicken broth, simmer, and then stir in the Nielsen-Massey Madagascar Bourbon Pure vanilla Extract.
Nestle the chicken thighs down in the sauce (skin side up) and roast in the oven for 20-25 mins, or until the internal chicken temperature reaches 165°F.
Spoon the sauce over the chicken, garnish with a little fresh thyme, and serve.