INGREDIENTS
2
lbs bone-in, skin-on chicken thighs ((6 to 8) )
1 tsp
kosher salt (divided)
1 tsp
pepper (divided)
2 tbsp
olive oil
2 tbsp
red wine vinegar
1/4 cup
water
1/4 cup
honey
red pepper flakes
1 tsp
cornstarch
1
large white onion (thinly sliced)
2
large shallots (thinly sliced)
8 cloves
garlic (whole)
2 tbsp
fresh oregano leaves (chopped, plus 2 tbsp whole leaves)
8
figs (stems trimmed, halved (quartered if large))