Crispy Chicken with Fig and Shallot Compote

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.

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.

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!

Scroll down if you'd like to see my poem (or scroll even further if you'd rather skip to the recipe!).

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!

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.