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24) Balsamic Fig and Shallot Chicken Thighs

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2–2.5 lb)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 large shallots thinly sliced
  • 3/4 cup chicken stock
  • 1/2 cup balsamic vinegar
  • 1/3 cup chopped dried figs or 6 fresh figs, quartered
  • 2 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1 tbsp butter
  • Fresh thyme for garnish optional

Method
 

  1. Pat chicken dry, season with salt and pepper. Heat oil in a large skillet over medium-high heat.
  2. Brown chicken skin-side down 6–8 minutes until golden; flip and brown 3 minutes. Transfer to a plate.
  3. Add shallots to skillet, cook 2–3 minutes until soft. Stir in figs, chicken stock, balsamic, honey, and Dijon.
  4. Return chicken to skillet, skin-side up. Simmer, covered, 18–22 minutes until internal temp reaches 165°F.
  5. Remove chicken; stir butter into sauce and reduce 2–3 minutes until slightly thickened. Spoon sauce over chicken and garnish with thyme.