Balsamic Fig Chicken Thighs

0 Preheat the oven to 375 F
1 Prepare your ingredients: roughly chop the peeled carrots into 2u0022 pieces. Cut 3 of the shallots into half, and dice the 4th one. Finely dice 1/2 of the figs and slice the remaining ones in half.
2 Heat a large braiser pan or oven-safe skillet on medium heat and add in the two tbsp of olive oil. 
3 Pat the chicken dry and lightly season with salt u0026 pepper. Sear the chicken skin side down for 3-4 minutes, until brown. Remove from the pan and set aside.
4 To the pan, add in the diced shallot and diced figs. Stir together on medium heat for another 3-4 minutes.
5 Add in the chopped carrots and shallots and season lightly with salt and pepper, then pour in the vegetable broth. 
6 Place the chicken thighs on top of the veggies with the remaining sliced figs 
7 In a small bowl or mixing cup, prepare the balsamic glaze by whisking together the balsamic, maple syrup, mustard, garlic, and salt u0026 pepper. Pour the sauce over the chicken and veggies. 
8 Cover the pan and bake in the oven for 45-60  minutes. After 45 minutes, spoon the sauce over the chicken. Finish baking uncovered for another 30 minutes.  
9 Garnish with fresh herbs when ready to serve.