Ingredients
3/4 cup fig preserves1/3 cup water2 tablespoons lemon juice2 tablespoons sherry vinegar4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 tablespoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepper6 bone-in chicken thighs (about 2-1/4 pounds)4 shallots, coarsely chopped1 can (15 ounces) cannellini beans, rinsed and drained
Preparation
Mix first 8 ingredients. In a Dutch oven over medium-high heat, brown chicken in batches, starting skin side down. Remove from pan, reserving drippings.
In drippings, saute shallots until golden brown, 2-3 minutes. Stir in preserves mixture; bring to a boil, stirring to loosen browned bits from pan. Add chicken. Reduce heat; simmer, covered, 5 minutes.
Add beans; return to a boil. Cook, uncovered, until a thermometer inserted in chicken reads 170°-175°, 12-15 minutes.
