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Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour but tastes like something from a fancy restaurant. Chicken thighs are incredibly forgiving and stay juicy no matter what, plus they're usually budget friendly compared to breasts. The fresh figs bring this beautiful sweetness that plays perfectly against the tangy balsamic vinegar and caramelized shallots, and the rosemary ties everything together with an earthy note. Figs are packed with fiber and natural antioxidants, so you're getting something wholesome along with pure comfort food. The whole dish is straightforward enough for any skill level, and you probably have most of these ingredients on hand already.
Ella x
Ingredients
- 88 skinless, boneless chicken thighs, salt and ground black pepper to taste
- 33 tablespoons extra-virgin olive oil
- 1010 fresh figs, stemmed and quartered
- 11 ½ cups chicken broth
- ¼ cup balsamic vinegar¼ cup balsamic vinegar
- 11 large shallot, sliced lengthwise
- 11 tablespoon minced fresh rosemary, fresh rosemary, for garnish
Detail level
Instructions
- 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.
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