A Calculated Whisk

Creative paleo and gluten-free recipes

Crispy Chicken with Fig and Shallot Compote

By 22 Comments

Crispy Chicken with Fig and Shallot Compote | acalculatedwhisk.com A simple but gourmet paleo dinner, perfect for a Whole30 or anytime. @beckywink
So, there may or may not be a poem at the end of this post, entitled “Ode to Figs” and written in the style of Pablo Neruda. (Have you read his poem “Ode to the Artichoke”? I’m not very into poetry but I’m very into artichokes–it’s one of the few poems I truly appreciate. Here it is in Spanish and English.) Figs are special, so I’m sharing a special but easy recipe that showcases them in all their glory. Plus, my ridiculous poem.
Crispy Chicken with Fig and Shallot Compote | acalculatedwhisk.com A simple but gourmet paleo dinner, perfect for a Whole30 or anytime. @beckywink
I got so excited when I discovered fresh figs at the market earlier this week. It seems that figs have a short season in early summer and a longer season in the fall, so if you can’t find them now, hopefully you’ll bookmark this post for later.

Crispy Chicken with Fig and Shallot Compote | acalculatedwhisk.com A simple but gourmet paleo dinner, perfect for a Whole30 or anytime. @beckywink
This is such an easy recipe, beginning with the blank but irresistible slate of crispy chicken thighs (previously seen here) and ending with the simplest compote made of shallots, figs, and lemon. If you don’t count olive oil, salt, and pepper, the recipe has only four ingredients! Despite the short ingredients list, it tastes gourmet and complex. Beyond the naturally delectable flavors of figs, shallots, and lemon zest and juice, the big secret to the compote is that it’s cooked in the pan drippings from the chicken. Trust me, you’re going to love it!
crispy chicken with fig and shallot compote lemon
Scroll down if you’d like to see my poem (or scroll even further if you’d rather skip to the recipe!).
Crispy Chicken with Fig and Shallot Compote | acalculatedwhisk.com A simple but gourmet paleo dinner, perfect for a Whole30 or anytime. @beckywink
Ode to Figs
Figs
a collection
of jewels
wrapped in royal blue robes
Unassuming
In the shape
of giant raindrops
they wait
Velvet skin
concealing
the blush of pink
inside
Dark forms
on a tree
Heavy on its branches
through rain
and shine
If you didn’t know
what figs were hiding
would you ever
take a bite?
What a lovely shock
it must have been
for that first
intrepid eater
who took that seminal bite
into paradise
when she took
a chance on a fig!
Crispy Chicken with Fig and Shallot Compote | acalculatedwhisk.com A simple but gourmet paleo dinner, perfect for a Whole30 or anytime. @beckywink
So, what do you think? Should I pursue a career as a produce poet?
I think I’ll stick with recipes for now.

Crispy Chicken with Fig and Shallot Compote
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:

8 bone-in, skin-on chicken thighs (about 3 pounds)
1 teaspoon flaky sea salt
2 teaspoons ghee or extra virgin olive oil
Freshly ground black pepper
1 lemon (preferably organic)
3 shallots, halved and thinly sliced
1 pint figs, finely chopped

Preheat the oven to 450. Season the chicken with the sea salt on both sides. Heat a very large ovenproof skillet over medium-high heat. When the pan is hot, add the ghee or oil, swirl to coat the bottom of the pan, and add the chicken thighs, skin side down. Season the meaty side with pepper. Cook for about ten minutes, until the chicken skin is deep golden brown. Turn off the heat, turn the chicken pieces over, and season the skin side with pepper. Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken is cooked through.

While the chicken is roasting, use a microplane or peeler to remove the lemon zest in thin strips. Then, juice the lemon until you have about two tablespoons of juice.

When the chicken is done roasting, carefully remove the skillet from the oven, transfer the thighs to a plate, and cover them loosely with foil. Pour off all but a tablespoon of fat from the skillet, trying not to lose too many browned bits. Set the pan over medium high heat and add the shallots and half the lemon zest, reserving the remainder for serving. Cook, scraping the bottom of the pan with a spatula, for about 5 minutes, until the shallots have softened. Reduce the heat to medium and add the figs. Cook, stirring frequently, until the figs are heated through, 2-3 minutes. Stir in 1 tablespoon of lemon juice. Taste the compote and add more salt, pepper, and lemon juice if desired.

Serve the chicken hot with the warm compote spooned on top. Garnish with lemon zest and/or lemon wedges.

Crispy Chicken with Fig and Shallot Compote | acalculatedwhisk.com A simple but gourmet paleo dinner, perfect for a Whole30 or anytime. @beckywink

Comments

  1. Natalie Drummond says

    I am working my way through all your recipes, so keep them coming! I am breastfeeding my little baby (4 months old) who has an allergy to gluten and dairy in my diet. Your website has been a savior to our kitchen! I have tried 6 of your recipes so far, and loved every one of them!

    Quick question for this one… making it this week. What are some sides your recommend to go with it?

    Reply

  2. Joy says

    Hi! So excited to try this! Do u think it would work w boneless skinless thighs? If so, how would I alter the cooking? Thanks!

    Reply

    • Becky says

      Hi Joy! Well, the chicken won’t be crispy without the skin–I highly recommend bone-in, skin-on thighs for this dish! If you want to try it with boneless, skinless thighs they’ll cook more quickly. You could do it entirely on the stovetop and they’d probably be done in 15 minutes or so–just cut one open or use a meat thermometer to check.

      Reply

      • Joy says

        Thanks you! I’m going to try it this time with the boneless skinless since that’s what I have, but next time I’ll do it the “real” way! So excited to try and cook with figs! I love them but haven’t tried using them myself!

        Reply

  3. Byron Thomas says

    This is the third recipe using figs that I've seen today. I'm going to have to break down and try them. Can you believe I've never tried figs? Looks delicious!

    Reply

  4. Donna M says

    I LOVE your poem – and I totally share your love for figs 🙂 This dish sounds fantastic btw – although anything with figs thrown in gets a tick of approval in my book 🙂

    Reply

    • Rebecca Winkler says

      Thanks, Whitney! I know it can be hard to anything with fresh figs besides gobble them up as-is, but I love them in this compote. I still ate a few plain while I was making the recipe! 🙂

      Reply

  9. Cindy Gordon says

    This looks great and its great to connect with another gluten free blogger! I'd love for you to share any of your gfree recipes at our weekly Gluten Free Fridays recipe party! All recipes that are linked up are pinned and tweeted! We've been sharing at this party for over 2 years 🙂 Hope to see you soon!

    Reply

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