Balsamic Fig Glazed Chicken Thighs

• 6 bone-in, skin-on chicken thighs
• 1/4 cup balsamic vinegar
• 1/4 cup fig jam
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon honey
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/4 cup chicken stock
• Fresh thyme for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chicken thighs dry and season with thyme, garlic powder, salt, and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4-5 minutes until golden.
4. 4 Flip chicken and transfer skillet to the oven. Roast for 20 minutes.
5. 5 Meanwhile, combine balsamic vinegar, fig jam, honey, minced shallot, and garlic in a small saucepan. Simmer until thickened.
6. 6 Remove chicken from oven. Pour glaze over chicken and add chicken stock to skillet.
7. 7 Return skillet to oven for 5 more minutes.
8. 8 Garnish with fresh thyme before serving.

Equipment

• Oven-safe skillet
• Saucepan

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add a splash of red wine to the glaze for depth of flavor.

Substitutions

• If fig jam is unavailable, use apricot jam for a similar sweetness and tang.

Pairings

• Pairs well with roasted vegetables or wild rice pilaf.

Nutrition

Tips

• For a tangier glaze, add an extra tablespoon of balsamic vinegar.
• Serve with roasted vegetables for a complete meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Pair with a crisp arugula salad.
• Serve alongside creamy mashed potatoes.

FAQ