Roast Chicken with Fig Chutney Sauce

INGREDIENTS

1 cup

finely sliced red onions (about 1 small onion)

1 cup

red wine (I used J. Lohr Estates Seven Oaks Cabernet Sauvignon)

1/4 cup

red wine vinegar

2 tbsp

balsamic vinegar

2 cups

chopped figs, plus additional figs for serving, if you wish

2 cloves

garlic, finely minced

1 tbsp

honey

1 tbsp

soy sauce

1 tsp

finely chopped ginger

1/4 tsp

cayenne pepper

kosher salt,

skinless chicken breasts

1 tbsp

melted unsalted butter

Kosher salt and freshly ground black pepper,

Sprigs of fresh thyme (optional)

1 lb

fingerling potatoes

1 tbsp

olive oil