Just in: books signed by Jo. Get your copy.

It’s here: our summer collection. Shop new arrivals.

For Mother’s Day, order gifts by May 4 with standard shipping. Celebrate moms.

BlogRecipes
Charles Hunter III's Peppercorn Chicken with Fig Sauce

Peppercorn Chicken with Fig Sauce

byCharles Hunter III
Total 2 hours and 10 minutes (includes marinating time)
Active 50 mins
Makes 6 servings
Ingredients
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/4 cup olive oil, plus more for cooking
  • 6 skinless chicken breasts, preferably small organic breasts
  • 2 tablespoons plus 1 1/2 teaspoons whole black peppercorns, crushed in a mortar and pestle or in a spice grinder
    Fig Sauce
    • 1/2 stick (4 tablespoons) unsalted butter
    • 1/2 cup finely diced yellow onion
    • 1 1/2 cups chicken broth
    • One 7-ounce bag dried mission figs, finely chopped
    • 4 garlic cloves, grated
    • 2 to 3 dashes of hot sauce
    • Kosher salt
      Directions
      1. Combine the mustard, honey, thyme, ground black pepper, salt, garlic powder, and 1/4 cup olive oil in a medium bowl and stir to combine. Add the chicken and coat each piece in the marinade, then cover or transfer to a resealable bag, press out any air, and place in the fridge. Let marinate for 1 to 2 hours, or overnight.
      2. Preheat the oven to 350°F.
      3. Place the marinated chicken on a sheet pan or a large plate and sprinkle with the crushed peppercorns on both sides, making sure to evenly distribute them. Pat them into the breast so that they adhere.
      4. In a large skillet over medium heat, add a drizzle (about 1 tablespoon) of olive oil. Add 2 to 3 chicken breasts at a time to the skillet, being sure not to crowd them. Sauté until well browned, about 4 minutes per side.
      5. Transfer the chicken breasts to a parchment-lined sheet pan and bake until they reach an internal temperature of 165°F, 10 to 12 minutes.
      1. Fig Sauce
        1. Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring until slightly translucent, about 1 minute.
        2. Add the chicken broth, figs, garlic, hot sauce, and a pinch of salt, then simmer over medium heat until the figs are melting and the broth is reduced by half, 15 to 20 minutes.
        3. Season with salt to taste.

      You May Also Like