Chicken with Figs and Olives

Let’s take a culinary ride across the pond and to the azure waters of the Mediterranean. Balmy warm breeze, enjoying a chilled Rośe under the olive tree. Well it’s not happening anytime soon, but this recipe will sure transport you there. This recipe is packed with flavors of French-Algeria; jammy dried figs with meaty olives, summer tomatoes, shallots, thyme, white wine and lots of garlic go into this rich, deeply fragrant chicken braise.

The Flavors of French-Algeria

Provence is a sun-drenched Mediterranean region of France, and Algeria is across the Mediterranean “pond” on the continent of North Africa, the cuisine of both these regions is reflected in this recipe. Our braised chicken has herbs de Provençe, figs, olives, lots of garlic, shallots, tomatoes, wine all that reflect and celebrates the bounty of this terroir.

• Olives: Olive groves are abundant all around the Mediterranean, producing the finest quality olives of various varieties. You could use any variety or your favorite. Our favorite is Castelventrano, though its Italian but still from the Mediterranean region.
• Wine: another fabulous produce are grapes that produce excellent wines. White wine, from Provence, but of course! Use a dry white wine that you enjoy drinking. we enjoy Pinot Grigio, Chardonnay and work well in this recipe.
• Garlic. Fresh garlic, a must in this recipe and recipes from this region. We’re using whole cloves, but don’t worry once braised they mellow out beautifully.
• Shallots: This beautiful allium brings tons of flavor, we’ll be using 6-8 whole shallots.
• Herbs: You Herb de Provençe with a combination of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf, lavender are the flavors of Provençe and go well with Mediterranean recipes. However, if you don’t have access to Herb de Provençe, use a few from the list and it should work just fine.
• Tomatoes: Summer tomatoes would be ideal, specially now as we approach the tail end of summer, when tomatoes are at their best. Provençal and Algerian cuisine use tomatoes in abundance.
• Figs: A Mediterranean native fruit that grows in abundance, for the sake of availability I used dried figs, if figs are in season and you have access, fresh would work really well here.
• Chicken: Use bone-in, skinless chicken thighs. Breast would work, but I prefer dark meat. Skin on if fine, but its not for me!

How to Make Chicken with Figs and Olives

As fancy as it may sound this is a very simple recipe. No complicated techniques, ingredients or equipments. It’s almost as simple as dump everything in one large pot and braise.

1. Season the chicken thighs with salt and pepper.
2. Sear the chicken thighs undisturbed to get some beautiful color.
3. Flavor the chicken with all the aromatics and vegetables; whole cloves of garlic, whole shallots, tomatoes, herbs, figs, olives and a good pour of white wine.
4. Braise the chicken thighs until well done with a good amount of umami rich sauce.
5. Serve with crusty bread for sopping up all of that beautiful sauce or some couscous just like you would with tagine.