Chicken Thighs with Roasted Figs & Grapes

Directions

1. Arrange a rack 6 inches from the broiler. Preheat the oven to 400˚F. In a bowl, whisk the chicken broth and cornstarch until dissolved, then whisk in the mustard, silan, honey, lemon juice, salt, pepper, and chili flakes.

2. Season the chicken generously with salt. Heat the oil in a large (12-nch) heavy skillet over medium-high heat. Add the chicken, skin side down, and brown until chicken skin is crisp and rendered, 5 minutes. Flip and cook 1 additional minute. Remove to a plate and cover with foil.

3. Add the onions to skillet and brown until undersides are golden, 2 to 3 minutes. Flip and cook 1 additional minute. Remove to the plate with the chicken. Add the wine to the skillet and cook, stirring and scraping up the bits from the pan, until wine reduces by half, 2 minutes. Add the broth mixture, bring to a boil, reduce heat to medium and cook until mixture thickens and reduces slightly, 3 to 4 minutes. Return chicken and onions to the pan; nestle figs and grapes among the chicken pieces. Scatter thyme sprigs around the skillet, spoon some of the sauce over the chicken, cover with foil, and cook until sauce begins to thicken and figs and grapes begin to soften, 20 minutes. Remove the chicken from the oven, uncover, and raise temperature to 425°F. Spoon sauce from the pan on top of chicken, return to oven, and roast until figs and grapes are slightly caramelized and chicken skin is crisped and deep mahogany in color, 15 minutes. Season with more salt and pepper to taste; garnish with chopped thyme.