Peppercorn Chicken with Fig Sauce

• servings: 6
• active time: 50 minutes
• total time: 2 hours and 10 minutes

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

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.

Preheat the oven to 350°F.

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.

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.

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.

Fig Sauce

Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring until slightly translucent, about 1 minute.

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.

Season with salt to taste.