Description
Balsamic Fig Chicken Thighs are roasted to golden perfection in a sweet-tangy glaze of balsamic vinegar, figs, garlic, and thyme. One-skillet comfort food that feels elegant but is simple enough for a weeknight.
Ingredients
• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large red onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup dried figs, halved
• 1/4 cup balsamic vinegar
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 cup chicken broth (optional)
Instructions
1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Sear the chicken skin-side down for 5–6 minutes until golden brown, then flip and cook 3–4 more minutes.
5. Remove chicken and set aside.
6. In the same skillet, sauté onions for 5 minutes until softened.
7. Add garlic and cook for 1 more minute.
8. Stir in figs, balsamic vinegar, thyme, and chicken broth.
9. Bring mixture to a simmer.
10. Return chicken to the skillet, spooning some sauce over each thigh.
11. Transfer skillet to oven and roast for 20–25 minutes until chicken is cooked through (165°F).
12. Spoon the thickened sauce over the chicken before serving.
Notes
– Use boneless thighs to reduce cook time to ~15–18 minutes.
– Substitute dried figs with chopped dates or prunes if preferred.
– For a thicker sauce, omit or reduce the chicken broth.
– This recipe is best fresh; leftovers keep up to 4 days in the fridge.
– Reheat with a splash of broth to loosen the glaze.
- Prep Time: 10
- Cook Time: 35
- Method: Skillet, Oven
- Cuisine: Rustic American