Fig and Rosemary Glazed Skillet Chicken

tablefortwoblog.com

ATL_Epicurean

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¼ cup ( 57 g) unsalted butter, softened

3 cloves garlic, minced

3 sprigs rosemary, destemmed and minced

2 teaspoons salt

1 teaspoon ground black pepper

1 fryer chicken, broken into 6 or 8 pieces (I just used 6 drumsticks and 2 thighs both with skins on)

subheading: FOR THE SAUCE:

½ cup ( 118 g) balsamic glaze

½ cup ( 112 g) fig preserves

Directions at tablefortwoblog.com

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