1-Pan Fig And Balsamic Chicken Recipe
Figs are a delicious and much coveted fruit, and, with their velvet purple skin and pink flesh, figs are as visually appealing as they are appetizing. This beautiful ingredient is also wonderfully versatile and can be enjoyed in both sweet and savory dishes, either raw or baked. However you enjoy them, there is one thing that is agreed on: Figs are at their most flavorful when freshly picked, and come into season throughout the summer and early fall.
This fig and balsamic chicken dish, created by Tasting Table recipe developer Jennine Rye, makes the most of this elegant ingredient, by nestling them alongside rich meaty chicken thighs and then baking them in a sweet and sharp balsamic and onion sauce. The whole dish is cooked in just one pan making this recipe a breeze, with minimal washing up too – bonus! Perfect for lazy weekends, or a simple weekday dinner, but also a great ace to have up your sleeve if you decide to host at short notice and want to cook to impress.
This delicious, savory dish is guaranteed to go down as a treat no matter when you serve it. Read on to find out how simple it is to make this 1-pan fig and balsamic chicken recipe at home.
Gather the ingredients for 1-pan fig and balsamic chicken
To begin this 1-pan fig and balsamic chicken recipe, first, you will need to gather the ingredients. You will want balsamic vinegar, honey, wholegrain mustard, chicken stock, butter, red onions, garlic, fresh thyme, cooking oil, salt and pepper, and, of course, figs.
You will also need chicken. For this recipe, Rye has opted to use chicken thighs with the bones in; this adds flavor and richness to the resulting dish, however, if you would prefer to, you can easily substitute this for boneless thighs. Similarly, if you aren't a fan of thighs, you can substitute them for chicken breasts, but remember to adjust the cooking times accordingly.
Create the sauce
The first step to making this dish is to create the sauce. To do this, simply add the balsamic vinegar, the honey, the mustard, and the chicken stock to a bowl and then whisk it together to combine the ingredients. When making this dish, it is important to use good quality balsamic vinegar. Native to the Italian regions of Modena and Reggio Emilia, balsamic vinegar is much more viscous than other vinegars, making it more dense and sticky. This prized ingredient is both sweet and acidic, and it is this particular flavor profile that provides a lot of body and dimension to this delicious dish.
Brown the chicken
Once the sauce is mixed, it is time to brown the chicken. Using a large, oven-proof skillet, heat up some cooking oil and then place the well-seasoned chicken thighs skin side down to fry, until the skin begins to take on a beautiful golden brown hue. Then, turn the thighs over and continue to brown them on the other side for a few more minutes.
Browning the chicken first has a number of advantages. Firstly, the process adds a lovely crispy texture and color to the chicken skin, making it much more visually appealing. Most importantly, browning the meat gives the dish an incredible depth of flavor thanks to a chemical process known as the Maillard reaction, which releases compounds responsible for flavor and aroma. This small step makes a huge difference in the quality of the resulting dish.
Cook the base
When the chicken thighs are a beautiful golden brown, transfer them to a plate and put them to the side for a few minutes. Reduce the heat of the pan to medium and fry the red onions in butter until they start to soften, then add the crushed garlic and the fresh thyme and cook for a minute or two longer. When the ingredients are fragrant, add the previously mixed balsamic and chicken stock mixture to the pan, and let the ingredients simmer together for a few minutes.
Bake the dish
Return the chicken thighs to the skillet pan, and then nestle sliced figs between the chicken pieces before transferring the pan from the stove to the oven to bake for half an hour. While the figs and chicken are baking, there is plenty of time to prepare your chosen accompaniments. Because this dish has a delicious sauce, it pairs really well with any absorbent starchy sides such as rice, mashed potatoes, roasted potatoes, or even some delicious fresh bread. For a slightly lighter meal, it can also be served with a simple side of fresh steamed greens or broccoli.
When the chicken is cooked through and the skin is a deep golden brown color, remove the skillet pan from the oven and serve the figs and chicken fresh and hot. Store any leftovers in an airtight container in the fridge and consume within 3 days.
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons wholegrain mustard
- 1 cup chicken stock
- 1 tablespoon cooking oil
- 1 pound chicken thighs
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 small red onions, sliced
- 2 cloves garlic, crushed
- 3 to 4 sprigs fresh thyme
- 4 figs, halved
- Preheat the oven to 375 F.
- In a medium-sized bowl, add the balsamic vinegar, honey, mustard, and chicken stock, and whisk everything together. Set to one side.
- Heat up the cooking oil in a medium sized, oven-proof skillet pan to a medium-high heat.
- Season the chicken thighs well with salt and pepper, and then add them to the pan skin side down to fry until golden brown. Turn and fry for a few more minutes to brown and then remove from the pan.
- Reduce the heat to medium and add the butter and the red onions. Cook the onions for a few minutes until they start softening, then add the crushed garlic and cook for a minute or two longer.
- Add the thyme to the pan along with the balsamic and stock mixture.
- Return the chicken thighs to the pan and then add the halved figs, nestling them between the chicken pieces. Transfer the skillet pan to the preheated oven and cook for 30 to 35 minutes until the chicken thighs are cooked through and crispy on top. Serve hot.
| Calories per Serving | 412 |
| Total Fat | 26.3 g |
| Saturated Fat | 7.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 120.6 mg |
| Total Carbohydrates | 23.1 g |
| Dietary Fiber | 2.8 g |
| Total Sugars | 16.4 g |
| Sodium | 669.0 mg |
| Protein | 21.5 g |
