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
- 8 fresh figs - halved
- 1/2 lemon - juiced - ~2 tbsp
Preparation:
Preheat oven to 350˚F. While the oven is heating up, prep the garlic, onion, thyme and figs.
Season the chicken both sides with salt & pepper. Heat olive oil in a large skillet or Dutch oven 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.
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!