Tender Balsamic Fig Chicken: A Simple Supper (Print Version)

Savor Tender Balsamic Fig Chicken, a rustic dish blending sweet figs, tangy balsamic, and juicy chicken. Easy, comforting, and full of flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Players

01 - 4 boneless, skinless chicken thighs
02 - 1.5 cups fresh figs, halved

→ Sauce Essentials

03 - 2 tbsp olive oil
04 - 1/2 cup balsamic vinegar
05 - 1/2 cup chicken broth (low sodium)
06 - 1 tbsp honey

→ Flavor Boosters

07 - 4 cloves garlic, minced
08 - 3-4 sprigs fresh thyme
09 - 1/4 tsp red pepper flakes (optional)

→ Finishing Touches

10 - Salt and freshly ground black pepper, to taste
11 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, pat those chicken thighs super dry. Seriously, don't skip this step! Heat a glug of olive oil in a large skillet over medium-high heat. Once it's shimmering, lay the chicken skin-side down (if yours has skin, otherwise just presentation-side down). Let it sear undisturbed for about 5-7 minutes until it's beautifully golden and crispy. This is where the magic starts, that lovely aroma of browning chicken, oh my! Flip them over and cook for another 3-4 minutes. Don't worry about cooking them through just yet; we'll finish that later. Remove the chicken and set it aside on a plate.
02 - Reduce the heat to medium. Toss in your minced garlic and red pepper flakes into the same skillet, stirring for about 30 seconds until fragrant. This is crucial for building flavor, but don't let it burn! Pour in the balsamic vinegar and chicken broth. Scrape up all those delicious brown bits from the bottom of the pan – that's called 'deglazing' and it's pure flavor gold. Stir in the honey and those lovely fresh thyme sprigs. Let it all simmer gently for about 5-7 minutes, until the sauce starts to reduce and thicken slightly. The smell at this point is just incredible, tangy and sweet, honestly.
03 - Now, carefully nestle the seared chicken thighs back into the skillet, making sure they're partially submerged in that beautiful balsamic sauce. Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes. This slow simmer is key to getting that chicken incredibly tender and juicy, absorbing all those wonderful flavors. I usually peek after 10 minutes, just to make sure everything's happy in there. You'll see the sauce getting even richer, and the chicken will be practically falling apart.
04 - After the chicken has had its simmering time, uncover the skillet. Gently add your fresh figs to the pan, arranging them around the chicken. Give everything a gentle stir to coat the figs with a little sauce. Let it continue to simmer, uncovered, for another 5-10 minutes. This allows the figs to soften and release their natural sweetness into the sauce, making it even more luscious. Be careful not to overcook them, or they'll turn to mush. I once got distracted here and had very sad, disintegrated figs, so learn from my oops!
05 - At this point, the sauce should be beautifully thickened and glossy. If it still seems a little thin for your liking, you can remove the chicken and figs temporarily and reduce the sauce further over medium-high heat until it reaches your desired consistency. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed. Sometimes it needs a tiny bit more honey or a splash more balsamic, depending on your figs and vinegar. Trust your taste buds here!
06 - Once you're happy with the sauce, remove the thyme sprigs. Garnish generously with fresh chopped parsley. This Tender Balsamic Fig Chicken is best served immediately, warm and inviting. The aroma alone will have everyone rushing to the table, I promise. It looks so rustic and elegant, but it's really just a simple, delicious meal you threw together. Enjoy every single bite of that sweet, tangy, savory goodness!

# Notes:

01 - Don't overcrowd the pan when browning the chicken; it steams instead of searing, and trust me, that's not the vibe we're going for.
02 - This dish actually tastes better the next day, though the figs might get a little softer. Store it in an airtight container for up to 3 days in the fridge.
03 - Tried dried figs once when fresh weren't around – they work, just soak them a bit first. Or swap chicken for pork tenderloin, it's pretty good too!
04 - Serve this over creamy polenta or some fluffy couscous to really soak up all that gorgeous sauce. A sprinkle of crumbled goat cheese on top? Chef's kiss!

# Equipment Needed:

01 - Large skillet with lid
02 - tongs
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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