balsamic roasted chicken thighs
The key to this dish is the combination of balsamic vinegar and figs. The balsamic vinegar adds a tangy and slightly sweet flavor to the dish, while the figs bring a rich and earthy sweetness. This dynamic duo creates a perfectly balanced flavor profile that will have you craving more.
Not only is this dish delicious, but it’s also incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a gourmet meal on the table in no time. Plus, the combination of balsamic vinegar and figs is not only tasty, but it also provides some health benefits. Balsamic vinegar has been shown to aid in digestion, and figs are a great source of fiber and potassium.
Balsamic and Fig Roasted Chicken
Balsamic and fig roasted chicken thighs is a flavorful and savory dish that combines the tangy sweetness of balsamic vinegar with the earthy richness of figs. The result is tender and juicy chicken with a delicious glaze and bursts of sweet fig flavor. This dish is perfect for a simple and elegant dinner that will impress your family and guests.
Equipment
- 1 10 inch cast iron pan or other oven safe pan
Ingredients
- 1 Tbsp Avocado or olive oil
- 6 Chicken Thighs, Bone In Skin on
- 1 cup Shallots sliced into thin rings
- 3 Cloves garlic minced
- 1 Tbsp Butter
- 1 cup Chicken stock
- 1 Tbsp Spicy brown mustard
- 2 Tbsp Balsamic vinegar
- 1 Tbsp Pure maple syrup
- Kosher salt and freshly ground pepper
- 1 pound Fresh figs, cut in half or quartered if large
- 3 Sprigs fresh thyme
Instructions
- Turn oven on to 375°
- Whisk together the mustard, maple syrup, chicken stock, and balsamic vinegar.
- In a large cast iron skillet (or oven proof pan) heat the olive oil. Season the chicken thighs on both sides with salt and pepper and then cook for 4 minutes per side in the oil until golden in color.
- Remove the chicken from the pan and sit aside.
- Add the butter to the pan and once melted add the diced shallots and cook for 2 minutes until the shallots begin to soften. Add the garlic and cook one more minute.
- Add the chicken stock mixture to the pan along with the thyme.
- Return the chicken thighs to the skillet and arrange the fig pieces around the pan. Spoon some of the sauce over the chicken and then bake in the oven for 35 minutes until the chicken is cooked through.
- I like to serve with basmati rice.
Tried this recipe?Let us know how it was!