2lbschicken thighs or breast or combinationboneless, skinless cut in halves
2tbspolive oilextra virgin, divided
1tbsprosemaryfresh, finely chopped
2wholeshallots (about 1 cup)sliced and roughly chopped
2tspchicken concentratesee notes
Pat dry the chicken pieces and sprinkle salt and pepper on both sides. Set aside.
Peel and slice shallots. About 1 cup.
Remove fresh rosemary leaves from the stem. Chop the leaves finely.
Brown the chicken:
Over medium heat, heat 1 tbsp of extra virgin olive oil in the pan until hot.
Add butter and as soon as it’s melted, add the chicken pieces. Do not crowd the pan, you may have to brown them in two batches.
Brown each side about 3 minutes or so. Then the next batch. Chicken should be browned in about 10 minutes.
Have the remainder of your ingredients measured and ready as the recipe moves fast after the chicken is browned.
For the sauce:
Remove the chicken from the pan. While the pan is hot, add shallots and rosemary.If you need to, you can add 1 tbsp of extra virgin olive oil.
Sauté the shallots and rosemary until they are soft, about 5 minutes.
Add water, chicken concentrate. Whisk until the concentrate in completely melted and incorporated.
Add vinegar, stir. Add 1 tbsp of butter, Fig preserves, Dijon mustard and whisk until completely combined. NOTE: If you wish, you can add two tablespoons of Fig preserves, taste and add the addtional 1 tablespoon at a time.
Return chicken to the pan, and spoon some of the sauce over chicken. Place lid on skillet/dutch oven, and turn heat to low.
Cook for an additional 10 minutes. Check for doneness. Temperature for chicken should be 165 degrees. Add additional salt and pepper if needed.