Balsamic Fig Chicken

Meanwhile, halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); discard stems and finely chop leaves. Zest and quarter lemon. Cut broccoli florets into 1-inch pieces, if necessary; toss on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 12-15 minutes.

While broccoli roasts, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from pan and set aside to rest.

Lower heat under pan to medium; add shallot, chopped rosemary, and a drizzle of olive oil. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 30 seconds to 1 minute. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Let reduce until thick and glossy, 2-3 minutes. (TIP: Add a splash of water if mixture is too thick.) Turn off heat; stir in 1 TBSP butter (2 TBSP butter for 4). Season with salt and pepper.

Once broccoli is done, remove from oven and toss with lemon zest to taste.