1 whole Chicken, divided into 8 pieces, or 6 chicken thighs
¼ cup SOOC Blood Orange Olive Oil
2 sprigs of Rosemary, Thyme, and/or Lavender
2 cups Black Mission Dried Figs
¾ cup SOOC Fig Balsamic Vinegar
4 whole Shallots, divided into bulbs, bulbs cut in half
2 Celery Stalks, cut into ½ inch pieces
4 Tbsp SOOC Mild Extra Virgin Olive Oil
SOOC Sicilian Sea Salt
½ cup flour
1¼ cup Chicken Stock or Broth
1 Tbsp Honey
2 tsp Chili Powder
½ cup whole Almonds
SOOC Blood Orange Olive Oil, to finish
In a sealable plastic bag, marinate the chicken with the Blood Orange Olive Oil and 1 sprig herbs for 1 hour at room temperature. Meanwhile, soak the figs in the Fig Balsamic and prepare shallots and celery.
Prepare a heavy bottomed skillet on medium heat. Place flour in a shallow dish. Lightly dry the chicken with a paper towel and season with Sicilian Sea Salt. Dredge in flour immediately before putting in the pan. Sear on all sides until golden. Do not overcrowd pan; each batch should start with a clean pan and new Extra Virgin Olive Oil. Remove chicken and set aside. Reserve pan for next step.
Add in 1 Tbsp of fresh Extra Virgin Olive Oil, cook the shallots and celery until golden. Return the chicken to the pan; pour the figs and Fig Balsamic around the chicken. Bring to a simmer, cook 2 minutes; 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.
When the chicken is cooked through, place on serving dish and keep warm. Skim any fat off the surface of the sauce. Bring to a boil and stir in the chili powder, almonds, and honey; adjust seasoning as needed. Pour the sauce over the chicken, finish with a light drizzle of Blood Orange Olive Oil and serve!