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Balsamic Fig Chicken Thighs with Onions and Thyme Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 0h 45m
  • Total Time: 1h 0m
  • Yield: 8 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

Savor the rich and tangy flavors of Balsamic Fig Chicken Thighs with Onions and Thyme. This dish features crispy, golden-browned chicken thighs simmered in a luscious sauce made from balsamic vinegar, sweet dried figs, honey, and aromatic fresh thyme, complemented by soft, caramelized onions. Perfect for a comforting dinner that impresses with its balance of savory and sweet notes.

Ingredients

Scale

Chicken

  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Sauce and Aromatics

  • 1 large onion, thinly sliced
  • 1/2 cup dried figs, stemmed and halved
  • 1/2 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 tablespoon butter

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken thighs later.
  2. Season Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
  3. Brown Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and cook until the skin is golden brown and crispy, about 7-8 minutes. Flip and cook the other side for 5 minutes. Remove the chicken from the skillet and set aside.
  4. Cook Onions: In the same skillet, add the thinly sliced onions and cook over medium heat until they become soft and translucent, around 5 minutes, absorbing all the flavorful browned bits from the chicken.
  5. Add Garlic: Stir in the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
  6. Make Sauce: Add dried figs, balsamic vinegar, chicken broth, honey, and fresh thyme leaves to the skillet. Bring to a simmer while scraping up any browned bits from the bottom to incorporate deep flavors.
  7. Return Chicken: Place the chicken thighs back into the skillet, skin side up, and spoon some of the balsamic-fig mixture over each piece to coat.
  8. Bake: Transfer the skillet to the preheated oven and bake the chicken for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) indicating the chicken is fully cooked.
  9. Remove Chicken: Carefully take the skillet out of the oven and transfer the chicken thighs to a serving platter to rest.
  10. Simmer Sauce: Place the skillet back on the stovetop over medium heat and bring the balsamic mixture to a simmer to concentrate the flavors further.
  11. Finish Sauce: Stir in the butter and cook the sauce until it slightly thickens, about 3-4 minutes, giving it a beautiful glossy finish.
  12. Serve: Pour the thickened balsamic fig sauce over the chicken thighs and serve immediately while hot for a delicious meal.

Notes

  • Be sure to dry the chicken skin well before browning to ensure it crisps up nicely.
  • If fresh thyme is unavailable, dried thyme can be substituted; use one-third of the amount.
  • For added richness, you can finish with a splash of heavy cream stirred into the sauce before serving.
  • This dish pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.
  • Leftovers can be refrigerated up to 3 days and reheated gently to preserve moisture.

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Find it online: https://easybakekitchen.com/balsamic-fig-chicken-thighs-with-onions-and-thyme-recipe/