Chicken with Figs Pollo Con Higos
Transport your taste buds to the heart of Mediterranean flavors with this elegant and aromatic Chicken with Figs (Pollo Con Higos) recipe. Perfectly seared bone-in chicken thighs are simmered in a luscious sauce infused with dry white wine, honey, and fragrant spices like cinnamon and bay leaves. Sweet, tender dried figs add a unique and delightful contrast to this savory dish, while sautéed onions and garlic create a flavorful base. Ready in under an hour, this one-pan meal is a true crowd-pleaser, ideal for weeknight dinners or special gatherings. Garnished with fresh parsley and best served with rice, crusty bread, or roasted vegetables, it’s a comforting yet sophisticated dish that combines traditional Spanish influences with easy, approachable cooking.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, thinly sliced
- 4 cloves Garlic cloves, minced
- 0.5 cup Dry white wine
- 1 cup Chicken stock
- 12 pieces Dried figs, halved
- 2 leaves Bay leaves
- 1 stick Cinnamon stick
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
In the same pan, reduce the heat to medium and add the sliced onion. Sauté for 5-7 minutes until soft and translucent.
Add the minced garlic to the pan and cook for another 1-2 minutes until fragrant.
Pour in the dry white wine and scrape any brown bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock and honey, then add the dried figs, bay leaves, and cinnamon stick.
Return the seared chicken thighs to the pan, nestling them among the figs and sauce.
Reduce the heat to low, cover the pan, and let the chicken simmer for 25-30 minutes, occasionally spooning the sauce over the chicken.
Remove the bay leaves and cinnamon stick before serving.
Garnish with fresh parsley and serve warm. Pair with rice, crusty bread, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
3849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 349.9 g | 127% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 255.6 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1003 mg | 77% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5675 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
