Fig-Braised Chicken with Spiced Walnuts Recipe

Ingredients

For the walnuts :

	PREP TIME 15m	COOK TIME 1h5m	TOTAL TIME 1h20m
YIELD 4-6 servings

In a cast-iron skillet or sauté pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and sauté for 2 minutes.
Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
In the same bowl or a resealable zip-top bag, combine the chicken and marinade.
Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
When you are ready to eat, preheat the oven to 400°F.
Transfer the chicken from the marinade to a plate.
Reserve the marinade.
Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or sauté pan over medium-high heat.
Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side.
Add the reserved marinade and bone broth and bring to a simmer.
Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.