Chicken thighs and fresh figs are simmered in and topped with a shallotbalsamic reduction in this onepot dinner dish thats perfect for entertaining
Prep Time
45 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Pat chicken thighs dry and season both sides with salt and pepper.
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.
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