Lightly adapted from a recipe found on Olive & Mango.
This Skillet Balsamic Chicken & Figs recipe is a wonderful one pan dish to serve in late summer when fresh figs are in season. It’s fancy enough to serve to guests but also easy enough to make for weeknight dinner. Chicken is pan-seared in a skillet then braised in the oven with a fresh fig sauce. Fresh figs are added as a finishing touch and provide a sweet, delicious, seasonal accompaniment to the chicken, all garnished with savory fresh thyme! The sauce is seriously drinkable and perfect over rice or feel free and enjoy with crusty bread right from the skillet.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- salt & pepper to taste
- 2 tbsp extra-virgin olive oil
- 2 tbsp butter
- 2 shallots, peeled and finely sliced
- 4 cloves garlic, peeled and chopped
- 1 heaping tbsp fresh thyme leaves off the stem
- 1/2 - 1 tsp crushed Aleppo pepper
- 3 tbsp balsamic vinegar
- 1/2 cup chicken stock
- 1/4 cup white wine
- 1 tbsp Dijon mustard
- 6 to 7 fresh figs - halved
- ½ lemon - juiced
Preparation:
Preheat oven to 350˚F.
Season the chicken both sides with salt & pepper.
Heat olive oil in a large skillet over medium heat. Add the
chicken skin side down and brown on both sides, approx 3-4 min per side. Remove
chicken from pan and set aside.
Add butter to skillet and then add the shallots. Season with
salt and pepper and cook stirring often until softened, approx 3-4 min.
Add garlic, thyme, and Aleppo, stir for 30 seconds
until fragrant. Then stir in the balsamic vinegar, chicken stock, wine and mustard. Cook 1 minute until it starts to simmer.
Place chicken back into skillet and add the figs to pan as
well. Transfer to oven and cook for 15- 20 minutes or until chicken is fully
cooked through. Feel free to broil for the last minute or so for more color on
the chicken.
Remove from oven carefully, squeeze over the lemon juice and
serve with your favorite sides.
Blessed be… and happy cooking!