Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction

Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Place chicken, skin-side down, in the hot skillet and cook until skin is crispy and golden brown, about 8 minutes. Flip chicken and cook for 5 minutes more. Remove chicken from skillet and set aside.