1. Center a rack in oven and heat to 350 degrees.

2. Pat chicken dry with paper towels, then season with salt and pepper. Heat oil in a large oven-safe skillet or Dutch oven over medium-high until just smoking. Add chicken, skin side down, and cook until skin is golden brown and releases easily from pan, about 5 minutes. Flip and continue to cook until second side is lightly browned, about 4 minutes; transfer to a plate.

3. Pour off all but about 2 teaspoons fat left in skillet, then stir in onions and thyme and cook until onions begin to brown, about 2 minutes. Stir in garlic and cook 30 seconds. Increase heat to high, add wine, and cook, scraping up browned bits from bottom of pan, until liquid has mostly evaporated, about 2 minutes. Stir in broth, squash, and figs, then add chicken pieces, skin side up, plus any accumulated juices, and bring to a boil.

4. Cover skillet and transfer to oven. Cook until chicken is tender and cooked through, about 40 minutes. Remove lid, increase heat to 425 degrees, and continue to cook until skin is crispy, about 10 more minutes.

5. Transfer chicken to a clean plate and cover loosely with foil to keep warm. Skim fat from braising liquid, then place skillet over medium-high heat and cook until liquid is thickened, 3 to 5 minutes. Season with salt and pepper to taste, then return chicken and any accumulated juices to skillet and serve.

Source: Hannaford fresh Magazine, December 2021