Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction

Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    8 People
  • VIEWS
    57

Embark on a culinary journey with this exquisite one-pan wonder! Succulent chicken thighs mingle harmoniously with sweet, ripe figs, all bathed in a luscious shallot-balsamic reduction. An elegant and effortless dish, perfect for impressing guests or savoring a special weeknight meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    44 mg
  • Fiber
    2 g
  • Protein
    13 g
  • Saturated Fat
    2 g
  • Sodium
    281 mg
  • Sugar
    12 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper. (Prep time: 5 minutes)

02

Step

Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers. Add the chicken thighs in a single layer and cook for 3 to 4 minutes per side, until golden brown. (Cook time: 8 minutes)

03

Step

Add the quartered figs, chicken broth, balsamic vinegar, and sliced shallot to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 8 minutes, or until the chicken thighs are cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). (Cook time: 16 minutes)

04

Step

Using a slotted spoon, carefully transfer the chicken thighs and figs to a serving platter and keep warm. (Prep time: 2 minutes)

05

Step

Stir the minced fresh rosemary into the remaining liquid in the skillet. Increase the heat to medium-high and bring the mixture to a vigorous boil. Continue to cook, stirring frequently, for 8 to 10 minutes, or until the liquid has reduced to about 1 cup and thickened into a syrupy balsamic reduction. (Cook time: 10 minutes)

06

Step

Drizzle the balsamic reduction generously over the chicken thighs and figs. Garnish with fresh rosemary sprigs and serve immediately. (Prep time: 2 minutes)

For a deeper flavor, marinate the chicken thighs in a mixture of balsamic vinegar, olive oil, minced garlic, and rosemary for at least 30 minutes before cooking.
If fresh figs are not available, you can substitute with dried figs, but be sure to plump them in warm water for about 15 minutes before adding them to the skillet.
Serve this dish with a side of creamy polenta, couscous, or crusty bread to soak up the delicious balsamic reduction.

Christopher Armstrong

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 19 Ratings)
Total Reviews: (7)
  • Misael Herman

    Simple ingredients, but the flavors are so complex and satisfying.

  • Meaghan Hoeger

    The sauce was a bit too tangy for my taste, so I added a teaspoon of honey to balance it out.

  • Cortney Carroll

    This recipe is a game-changer! The balsamic reduction is out of this world.

  • Sheila Senger

    I used dried figs and it worked perfectly. Thanks for the tip!

  • Morgan Gleichner

    Absolutely delicious! I'll be making this again and again.

  • Annabelle Collier

    The combination of figs and rosemary is pure genius.

  • Syble Bergstrom

    I made this for a dinner party and everyone raved about it. So easy and impressive!

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