Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.

Bibi

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 chicken thighs
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken thighs dry and season both sides with salt and pepper.

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  • 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.

  • Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.

  • 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.

Nutrition Facts

200 calories; protein 12.5g 25% DV; carbohydrates 14.7g 5% DV; fat 10.3g 16% DV; cholesterol 43.6mg 15% DV; sodium 280.5mg 11% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2019
Delicious. Read More
(1)

Most helpful critical review

Rating: 3 stars
09/28/2019
Nice flavor but not as special as I had hoped it would be. Probably not going to make this one again. Read More
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/23/2019
Delicious. Read More
(1)
Rating: 5 stars
09/24/2019
very easy recipe! I love how the figs added a small amount of sweetness to the chicken. Can't wait to make it again Some modifications I would do next time: 1.) Chicken doesn't need to be cooked as long as the recipe asks. 6 minutes TOPS in the balsamic-stock solution. 2.) Reduce the solution longer. I did 13 minutes, but it could have gone to 15. 3.) Add a little salt to the reduction. Read More
Rating: 5 stars
09/22/2019
So delicious. So simple. I was out of rosemary , so used tarragon and thyme. Absolutely delicious. I'll make it again, and again, and again. Read More
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Rating: 5 stars
09/14/2019
I used fig infused balsamic vinegar. It was a awesome dish. My husband ate it so fast I never took a picture. I will make this again. Read More
Rating: 3 stars
09/27/2019
Nice flavor but not as special as I had hoped it would be. Probably not going to make this one again. Read More
Rating: 5 stars
12/20/2019
So easy and absolutely awesome! I used a fig balsamic as well and it was off the charts with flavour a new family favourite! Read More
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Rating: 5 stars
09/25/2019
It was delicious! Quick, easy, weeknight dinner but delicious enough to serve to guests!! Read More
Rating: 5 stars
07/11/2020
I cut the recipe to two servings, but added extra figs because mine were small and I have a LOT on the tree and he LOVES them! After looking at it, I really wanted color so I added sliced red bell during the browning of the chicken. Made a beautiful dish with roasted potatoes and fresh broccoli. Thank you ! Read More
Rating: 5 stars
05/26/2020
I've made this dish several times now, and it's always a hit. I've served it to my family, and for company and it always earns some compliments. I recently tried changing it up a little by switching the figs for cherry tomatoes (added during simmering instead of pre-boil) and switching the rosemary for fresh oregano. It's a versatile, easy, and delicious meal. Leftover thighs do well as next-day leftovers, too. I'm sold on this recipe for life. Enjoy! Read More