4-6 bone-in chicken thighs

3 tbsp Pinehurst Olive Oil Wild Mushroom & Sage Olive Oil

Pinch of salt & pepper

3 to 4 carrots, peeled

2 large shallots

1 cup dry figs, about 8

1 cup low chicken or vegetable broth

For the Balsamic Glaze

1/3 cup Pinehurst Olive Oil Mission Fig Balsamic Vinegar

1/4 cup pure maple syrup

1 tbsp dijon mustard

3 cloves crushed garlic

Pinch of salt & pepper

Fresh thyme, to top

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Preheat the oven to 375 F
Prepare your ingredients: roughly chop the peeled carrots into 2″ pieces and cut the shallots into half.
Heat a large cast iron skillet or oven safe skillet on medium heat and add in the of olive oil.
Lightly season the chicken thighs with salt & pepper. Sear the chicken skin side down for 3-4 minutes, until brown. Remove from the pan and set aside.
Add chopped carrots, sliced figs and shallots to the skillet and season lightly with salt and pepper, then pour in broth.
Place the chicken thighs on top of the veggies.
In a small bowl or mixing cup, prepare the balsamic glaze by whisking together the balsamic, maple syrup, mustard, garlic, and salt & pepper. Pour the sauce over the chicken and veggies.
Add Fresh Thyme.
Cover the pan and bake in the oven for 35 minutes. After 35 minutes, spoon the sauce over the chicken, adding another 1/2 cup of water or vegetable broth if needed. Finish baking uncovered for another 10 to 20 minutes. Bake until chicken thighs reach 165 degrees.
Garnish with more fresh Thyme when ready to serve.

ENJOY!!

*I served this with mashed potatoes but this could be a standalone dish or also served with a side salad or rice.