Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction

Chicken thighs and fresh figs are paired with a zesty shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 200 Calories

Ingredients

• salt and ground black pepper to taste
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh rosemary
• 8 skinless, boneless chicken thighs
• 10 fresh figs, stemmed and quartered
• 1 large shallot, sliced lengthwise
• fresh rosemary, for garnish
• 0.25 cup balsamic vinegar
• 1.5 cups chicken broth

Recipe Instructions

Step 1

Pat chicken thighs dry and season both sides with salt and pepper.

Step 2

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.

Step 3

Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.

Step 4

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.