Recipe Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
Recipe Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8
Yield: 8 chicken thighs
Rating: 5
Ingredients
8 skinless, boneless chicken thighs, salt and ground black pepper to taste, 3 tablespoons extra-virgin olive oil, 10 fresh figs, stemmed and quartered, 1 ½ cups chicken broth, ¼ cup balsamic vinegar, 1 large shallot, sliced lengthwise, 1 tablespoon minced fresh rosemary, fresh rosemary, for garnish
Instructions
Season patted-dry chicken thighs with salt and pepper and sear in hot olive oil for 3 to 4 minutes on each side. Add figs, broth, balsamic vinegar, and shallot, then simmer covered until the chicken is cooked through to 165 degrees F (74 degrees C), about 8 minutes. Transfer the chicken and figs to a warm plate. Stir minced rosemary into the skillet and boil until the liquid reduces to 1 cup, about 8 to 10 minutes. Drizzle the resulting balsamic reduction over the chicken and figs, garnish with rosemary, and serve.
Nutrition
Total Fat 10g 13%, Saturated Fat 2g 11%, Cholesterol 44mg 15%, Sodium 281mg 12%, Total Carbohydrate 15g 5%, Dietary Fiber 2g 7%, Total Sugars 12g, Protein 13g, Vitamin C 2mg 10%, Calcium 34mg 3%, Iron 1mg 6%, Potassium 286mg 6%
