INGREDIENTS
2
lbs Pasture raised chicken thighs, bone-in skin-on organic
1/4
fresh figs, fresh
1
Parsley, fresh
1/4 cup
Balsamic vinegar
3 tbsp
Honey, local
1
Salt and pepper
1 pinch
Sea salt
2 tbsp
Ghee or olive oil
4 oz
Sheep's milk feta
1/4 cup
Water
2
Small or 1 medium shallot, peeled and sliced