This recipe from The Oldways Table, featuring fresh figs, can be served cold or room temperature and it’s also great the next day, served on top of salad greens. Oldways is a nonprofit organization dedicated to the nutrition, tradition and sustainability of foods—and to good eating!

Ingredients

4 medium chicken breasts (free-range, organic if possible)

Sea salt and freshly ground black pepper

2 tablespoons chopped fresh rosemary

¼ cup extra virgin olive oil

1 medium onion, thinly sliced

8 fresh figs, cut into quarters or halves depending on size

2 tablespoons light or dark brown sugar

3 tablespoons balsamic vinegar

½ cup chicken stock or water

¼ teaspoon crushed red pepper flakes

½ cup pomegranate seeds

Directions

1. Rinse the chicken breasts under cold water and pat dry. Generously season with salt, pepper and rosemary.
2. In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil. Put the chicken breasts into the pan and cook for about 5 minutes on each side to brown. Remove and set aside.
3. Decrease the heat to medium-low and add the remaining 2 tablespoons olive oil and onions to the skillet. Cover and cook for about 5 minutes, until the onions are very soft, stirring occasionally.
4. Add the figs, brown sugar, vinegar and chicken stock. Stir, cover, and cook for 3 minutes. Add the red pepper flakes and put the chicken breasts on top. Sprinkle the pomegranate kernels over all. Cover and simmer for about 15 minutes, or until the chicken is cooked through and a meat thermometer registers 165 degrees F when inserted into the meat.
5. Spoon the chicken and sauce onto the plate and serve.

From The Oldways Table: Essays & Recipes from the Culinary Think Tank by K. Dun Gifford and Sara Baer-Sinnott. Copyright © 2007 Ten Speed Press.