Figgy Balsamic Chicken Legs
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Figgy Balsamic Chicken Legs

Figgy Balsamic Chicken Legs

with Mashed Potatoes and Cranberry Pecan Slaw

Fig jam is something you’d usually find on the side of a cheese plate, but with this recipe our chefs discovered a way to make it the center of attention. The sweet stuff, along with tangy balsamic vinegar and savory chicken stock, is used to make a pan sauce that is so good, you might just find yourself swiping every last drop off your plate. The mixture is drizzled over oven-roasted chicken legs and their crispy, crackly skin. On the side, the sweet theme continues with a cranberry, pecan, and broccoli slaw.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


/ serving 4 people

32 ounce

Chicken Legs

24 ounce

Yukon Gold Potatoes

1 unit


1 ounce

Honey Sesame Pecans

(Contains Tree Nuts)

8 ounce

Broccoli Slaw

1 ounce

Dried Cranberries

2 tablespoon


(Contains Eggs)

8 tablespoon

Sour Cream

(Contains Milk)

4 pack

Lemon Juice

4 tablespoon

Fig Jam

2.5 tablespoon

Balsamic Vinegar

1 unit

Chicken Stock Concentrate

¼ cup


(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

4 tablespoon


(Contains Milk)

Kosher Salt



Nutrition Values

/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat61 g
Saturated Fat21 g
Carbohydrate62 g
Sugar28 g
Dietary Fiber7 g
Protein40 g
Cholesterol255 mg
Sodium490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Paper Towel
Baking Sheet
Medium Pot
Medium Bowl


Crisp Chicken

Wash and dry all produce. Adjust oven rack to upper position and preheat to 450 degrees. Pat chicken dry with a paper towel; season with plenty of salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken skin-side down; cook without disturbing until skin is crisp, 4-5 minutes.

Flip and Roast Chicken

Once skin is crisp, flip chicken and cook until browned on other side, 3-4 minutes more. Transfer to a baking sheet, then roast in oven until no longer pink in center, 20-25 minutes. Drain any oil from pan until only a thin layer remains; set pan aside.

Cook Potatoes

Cut potatoes into ½-inch cubes, then place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are easily pierced by a knife, about 12 minutes. Drain, then return potatoes to pot.

Toss Slaw

Meanwhile, halve, peel and thinly slice shallot. Roughly chop pecans. In a medium bowl, toss pecans, broccoli slaw, cranberries, mayonnaise, half the sour cream, and lemon juice to taste. Season with plenty of salt and pepper and set aside.

Make Sauce

Place pan used for chicken over medium heat and add shallot. Cook, tossing, until softened, 2-3 minutes. Stir in fig jam and 2½ TBSP vinegar (1½ bottles—use the rest as you like). Let simmer until syrupy, about 1 minute. Stir in stock concentrate and ⅓ cup water. Reduce until thick and saucy, about 3 minutes, adding a splash of water if sauce reduces too much. Remove pan from heat, then stir in 2 TBSP butter. Season with salt and pepper.

Finish Potatoes

To pot with potatoes, add 2 TBSP butter, remaining sour cream, and ¼ cup milk (we sent more). Place over low heat, then mash until smooth. Season with salt and pepper. (TIP: Add more milk as needed for a creamy consistency.) Divide potatoes and slaw between plates. Arrange chicken on top of potatoes and spoon sauce over.