What can I use instead of Meyer lemons?

While Meyer lemons are sweeter and less acidic than regular lemons and come with a delicate floral aroma, if you can’t find them, use regular lemons or a mix of juice from a lemon and an orange in Step 1.

What can I serve with this recipe?

Aside from serving this chicken with plenty of crusty bread for soaking up the sauce, this dish would also be great paired with rice, polenta , or crispy potatoes.

Lemony Braised Chicken with Figs

5.0

(1)

1 Review

A lemony sauce infused with honey, oregano, capers, and olives mingles with both fresh and dried figs in this braised chicken dinner.

Anna Theoktisto

Published on July 29, 2024

Tested by

Jasmine Smith

Lemony Braised Chicken with Figs — Photo:
EVA KOLENKO / FOOD STYLING by EMILY CANEER / PROP STYLING by JILLIAN KNOX

Active Time:

25 mins

Total Time:

1 hr 20 mins

Servings:

Inspired by the classic 1980s recipe for Chicken Marbella by Sheila Lukins and Julee Rosso of The Silver Palate, this dish is a conglomeration of sweet, sour, and tangy flavors.

Fresh and dried figs lend a touch of sweetness and bite to tender chicken thighs. The fresh figs plump up while the chicken braises, holding their shape and sucking up the rich schmaltz. A sauce of tart Meyer lemon juice infused with honey, capers, fresh oregano, and white wine gives luscious flavors, while green olives add a salty pop.

Frequently Asked Questions

What can I use instead of Meyer lemons?

While Meyer lemons are sweeter and less acidic than regular lemons and come with a delicate floral aroma, if you can’t find them, use regular lemons or a mix of juice from a lemon and an orange in Step 1.
What can I serve with this recipe?

Aside from serving this chicken with plenty of crusty bread for soaking up the sauce, this dish would also be great paired with rice, polenta, or crispy potatoes.

Notes from the Food & Wine Test Kitchen

Don’t skip browning the chicken thighs first. Doing so helps render some of the fat in the skin, which is then used to brown the garlic to help build the foundation of the savory sauce.

Suggested pairing

Serve this chicken with a citrusy, briny Greek white, such as Gaia Monograph Assyrtiko.

Ingredients

4 Meyer lemons, divided
1/4 cup drained capers
2 tablespoons honey
1 tablespoon chopped fresh oreganoo, plus more for garnish
6 tablespoons extra-virgin olive oil, divided
1 tablespoon kosher salt, divided
1 1/2 teaspoons black pepper, divided
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
12 garlic cloves, smashed
1 cup dry white wine
1/2 cup dried figs, halved
1 cup pitted Castelvetrano olives
8 fresh figs, halved (about 2 cups)

Directions

Preheat oven to 350°F. Juice 2 lemons to equal 1/4 cup; place juice in a small bowl. Cut ends from remaining 2 lemons. Stand each lemon upright on a cutting board; cut peel and pith from flesh using a knife. Discard peel and pith. Cut each lemon crosswise into 1/4-inch-thick slices, and remove any seeds; set slices aside. Whisk capers, honey, oregano, 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper into bowl with lemon juice.
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. Add wine and dried figs, scraping up any browned bits from bottom of skillet; cook until liquid is reduced by half, about 2 minutes. Remove from heat. Stir in olives.
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.
Cover baking dish with lid; cook in preheated oven 20 minutes. Uncover; cook until golden brown, about 35 minutes more. Garnish with additional oregano; serve.