Serves 4, can be doubled
2 tablespoons red wine vinegar
1 teaspoon corn starch
¼ cup honey
1 chicken, cut in 1/8’s
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
2 tablespoons olive oil
3 large shallots, sliced
6 cloves garlic, minced
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
10 figs, stems trimmed, halved
Preheat oven to 400°F. In a small bowl, whisk ¼ cup water, vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with ¾ teaspoon salt and ½ teaspoon pepper.
In a large sauté pan, heat oil over medium heat. Brown chicken, skin side down for about 8 minutes. Turn over and brown on the other side for 3 more minutes. Transfer chicken to plate and set aside.
Discard all but 2 tablespoons fat from the pan and return it to moderate heat. Add shallots and cook until soft and translucent, about 5 minutes. Add garli and cook 1 more minute. Add cornstarch mixture, oregano, and remaining ¼ teaspoon salt and pepper. Cook until mixture bubbles, about 2 minutes and is slightly thickened. Return chicken to pan, skin side up and add figs to pan too. Roast in the oven for 15 minutes, until figs are soft and chicken is cooked through.
Serve chicken with sauce, figs and a sprinkle of fresh oregano or parsley.