This lemon chicken recipe with braised chicken with honey, figs, olives and capers is inspired by Chicken Marbella from The Silver Palate.
A lemony sauce infused with honey, oregano, capers, and olives mingles with both fresh and dried figs in this braised chicken dinner.Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Sprinkle chicken with remaining 2 teaspoons salt and remaining 1 teaspoon pepper. Working in 2 batches, add chicken, skin side down, to skillet; cook until golden brown and fat is rendered, 6 to 8 minutes per batch. Transfer chicken, skin side up, to a plate. Add garlic to drippings in skillet; cook over medium high, stirring constantly, until golden, about 1 minute.
Pour sauce into a 14-inch lidded oval baking dish. Nestle chicken, skin side up, in dish. Add fresh figs; pour lemon juice mixture over chicken. Tuck lemon slices around chicken.
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