Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Ingredients

8 skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
10 fresh figs, stemmed and quartered
1 ½ cups chicken broth
¼ cup balsamic vinegar
1 large shallot, sliced lengthwise
1 tablespoon minced fresh rosemary
fresh rosemary, for garnish

Nutrition Info

199.6 calories
carbohydrate: 14.7 g
cholesterol: 43.6 mg
fat: 10.3 g
fiber: 1.9 g
protein: 12.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 280.5 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pat chicken thighs dry and season both sides with salt and pepper.

  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.

  3. Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.

  4. Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.

Recipe Yield

8 chicken thighs

Recipe Note

Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.

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