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.
Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
-
PREP TIME15 mins
-
COOK TIME30 mins
-
TOTAL TIME45 mins
-
SERVING8 People
-
VIEWS57
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
-
Carbohydrate15 g
-
Cholesterol44 mg
-
Fiber2 g
-
Protein13 g
-
Saturated Fat2 g
-
Sodium281 mg
-
Sugar12 g
-
Fat10 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper. (Prep time: 5 minutes)
02
StepHeat 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
StepAdd 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
StepUsing a slotted spoon, carefully transfer the chicken thighs and figs to a serving platter and keep warm. (Prep time: 2 minutes)
05
StepStir 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
StepDrizzle the balsamic reduction generously over the chicken thighs and figs. Garnish with fresh rosemary sprigs and serve immediately. (Prep time: 2 minutes)
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Misael Herman
Jun 29, 2025Simple ingredients, but the flavors are so complex and satisfying.
Meaghan Hoeger
Jun 11, 2025The sauce was a bit too tangy for my taste, so I added a teaspoon of honey to balance it out.
Cortney Carroll
Apr 3, 2025This recipe is a game-changer! The balsamic reduction is out of this world.
Sheila Senger
Feb 5, 2025I used dried figs and it worked perfectly. Thanks for the tip!
Morgan Gleichner
Jan 31, 2025Absolutely delicious! I'll be making this again and again.
Annabelle Collier
Nov 25, 2024The combination of figs and rosemary is pure genius.
Syble Bergstrom
Oct 9, 2024I made this for a dinner party and everyone raved about it. So easy and impressive!