Fresh Figs and Chicken Thighs in Shallot Balsamic Sauce
Succulent chicken thighs simmered with fresh figs, shallots, rosemary, and balsamic vinegar create an elegant one-pot dish perfect for entertaining.
8 Servings
Ingredients
- 8 skinless boneless chicken thighs
- Salt and freshly ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 10 fresh figs stemmed and quartered
- 1 ½ cups chicken broth
- ¼ cup balsamic vinegar
- 1 large shallot sliced lengthwise
- 1 tablespoon fresh rosemary minced
- Fresh rosemary sprigs for garnish
Instructions
Prepare the chicken:
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
Sear the chicken:
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and sear for 3 to 4 minutes on each side, until golden brown.
Add main ingredients:
- Incorporate the figs, chicken broth, balsamic vinegar, and sliced shallot into the skillet. Bring the mixture to a boil, then cover, reduce the heat to low, and simmer until the chicken reaches an internal temperature of 165°F (74°C), approximately 8 minutes.
Transfer chicken and figs:
- Remove the chicken thighs from the skillet and place them on a serving platter. Using a slotted spoon, transfer the figs and arrange them around the chicken. Keep warm.
Prepare the reduction:
- Stir the minced rosemary into the skillet. Increase the heat to medium-high and allow the liquid to reach a full boil. Continue boiling, stirring frequently, until the sauce reduces to approximately 1 cup, about 8 to 10 minutes.
Finish the dish:
- Drizzle the reduction over the chicken and figs. Garnish with fresh rosemary sprigs. Serve warm.
Notes
This dish is naturally gluten-free if prepared with gluten-free chicken broth and balsamic vinegar. Confirm that all packaged ingredients (including broth and vinegar) are certified gluten-free to ensure safety.