Balsamic & Mustard Glazed Chicken Thighs and Figs

 From THEKITCHN this was great altough from the picture you wouldn't know how awesome it was and so moist - fabulous! We had it with fresh green beans.

• 1/2 cup 

  balsamic vinegar

• 2 tablespoons 

  Dijon mustard

• 2 tablespoons 

  olive oil, divided

• 1 tablespoon 

  honey

• 1 tablespoon 

  coarsely chopped fresh sage leaves

• 2 cloves 

  garlic, minced

• 2 pounds 

  bone-in, skin-on chicken thighs (4 to 6)

• Kosher salt

• Freshly ground black pepper

• 8 

  fresh figs, halved or quartered if large

• 1. Arrange a rack in the middle of the oven and heat to 350°F.

  2. To make the glaze, whisk the vinegar, mustard, 1 tablespoon of olive oil, honey, sage, and garlic together in a small bowl; set aside.

  3. Pat the chicken thighs dry with paper towels and season on both sides with salt and pepper.

  4. Heat the remaining 1 tablespoon of olive oil in a large cast iron or oven-safe skillet over medium-high heat until the oil is shimmering but not smoking. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, 6 to 8 minutes.

  5. Flip the chicken thighs and scatter the figs around them. Carefully pour the glaze evenly over the chicken and figs. Transfer the skillet to the oven and cook, spooning some of the glaze in the skillet back over the chicken halfway through, until chicken reaches an internal temperature of 165°F, 10 to 12 minutes total. Serve the chicken with the sauce.