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Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Succulent chicken thighs and sweet figs cooked in a tangy shallot-balsamic sauce make a stunning and easy, one-pot meal for guests.
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
  • 1.5 cups chicken broth
  • 0.25 cup balsamic vinegar
  • 1 large shallot, sliced lengthwise
  • 1 tablespoon minced fresh rosemary
  • fresh rosemary, for garnish
Instructions:
  • Dry the chicken thighs thoroughly and generously season both sides with a pinch of salt and pepper.
  • In a large skillet over medium-high heat, shimmer olive oil. Sear chicken thighs 3 to 4 minutes per side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through and reaches 165°F (74°C), about 8 minutes. Plate and keep warm before serving.
  • Take out the figs from the skillet with a slotted spoon and arrange them decoratively around the chicken on the plate.
  • Stir in minced rosemary, turn up to medium-high heat, and let it boil to create a reduction. Boil, stirring occasionally, until liquid reduces to about 1 cup, for 8 to 10 minutes. Pour balsamic reduction over chicken and figs, top with rosemary sprigs, and serve hot.

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