Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction recipe
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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
Nutrition Info
- 199.6 caloriescarbohydrate: 14.7 gcholesterol: 43.6 mgfat: 10.3 gfiber: 1.9 gprotein: 12.5 gsaturatedFat: 2.1 gservingSize: -sodium: 280.5 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
Directions
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Pat chicken thighs dry and season both sides with salt and pepper.
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.
Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
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.