1-Pan Fig and Balsamic Chicken Recipe
Prep Time:
5 minutes
Cook Time:
50 minutes
Servings:
4 Portions
Ingredients
  • 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
Directions
  1. Preheat the oven to 375 F.
  2. In a medium-sized bowl, add the balsamic vinegar, honey, mustard, and chicken stock, and whisk everything together. Set to one side.
  3. Heat up the cooking oil in a medium sized, oven-proof skillet pan to a medium-high heat.
  4. 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.
  5. 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.
  6. Add the thyme to the pan along with the balsamic and stock mixture.
  7. 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.