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–+ servings

Balsamic Fig Chicken Thighs

5 from 1 vote
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • 4-6 bone-in chicken thighs
  • 2 tbsp olive oil
  • Salt u0026 pepper
  • 3 large carrots, peeled
  • 4 shallots
  • 1 cup dry figs, about 8
  • 1 - 1.5 cups low-sodium vegetable broth or water

Balsamic Glaze

  • 1/3 cup balsamic vinegar
  • 1/4 cup pure maple syrup
  • 1 tbsp dijon mustard
  • 2 cloves crushed garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Fresh thyme, to top

Directions

  1. Preheat the oven to 375 F
  2. Prepare your ingredients: roughly chop the peeled carrots into 2u0022 pieces. Cut 3 of the shallots into half, and dice the 4th one. Finely dice 1/2 of the figs and slice the remaining ones in half.
  3. Heat a large braiser pan or oven-safe skillet on medium heat and add in the two tbsp of olive oil.
  4. Pat the chicken dry and lightly season with salt u0026 pepper. Sear the chicken skin side down for 3-4 minutes, until brown. Remove from the pan and set aside.
  5. To the pan, add in the diced shallot and diced figs. Stir together on medium heat for another 3-4 minutes.
  6. Add in the chopped carrots and shallots and season lightly with salt and pepper, then pour in the vegetable broth.
  7. Place the chicken thighs on top of the veggies with the remaining sliced figs
  8. In a small bowl or mixing cup, prepare the balsamic glaze by whisking together the balsamic, maple syrup, mustard, garlic, and salt u0026 pepper. Pour the sauce over the chicken and veggies.
  9. Cover the pan and bake in the oven for 45 minutes. After 45 minutes, spoon the sauce over the chicken, adding another 1/2 cup of water or vegetable broth if needed. Finish baking uncovered for another 20 minutes.
  10. Garnish with fresh herbs when ready to serve.