Author Notes
Take advantage of fig season and dress up regular baked chicken for a fun weeknight meal. Paleo, AIP, & Whole30 approved! —Alexa Federico
Ingredients
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8
chicken drumsticks
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1, then 2 tablespoons
olive oil
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3, then 1 teaspoons
sea salt
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2 teaspoons
garlic powder
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1
yellow onion
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1 pound
figs
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3/4 cup
balsamic vinegar
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1 tablespoon
chopped chives
Directions
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Preheat oven to 375°F.
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Place drumsticks in a baking dish, drizzle with 1 TBSP olive oil and season with 3 tsp sea salt and garlic powder. Bake for 1 hour and 20 minutes, or until your preferred crispiness.
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Slice the onion and halve the figs, removing the stems. When the drumsticks are cooking for the last 15-20 minutes, add the onion and 2 TBSP of olive oil to a saucepan on medium heat. Let the onions cook until they start to become translucent and wilted.
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Add the figs, balsamic vinegar, and 1 tsp sea salt. Turn the heat to medium-high so that the liquid bubbles becomes thicker. Stir a couple of times over a five-minute period. Chop the chives while the sauce is reducing.
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When the chicken is done, spoon the contents of the fig sauce over the drumsticks and sprinkle the chives on top, and serve.
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