Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction

Happy Monday from Hilts DPC! 

So sorry I haven't posted any recipes lately! To be honest, I (Julie) am not super tech-savvy. Most of the time, we'll fix a great recipe and take photos of the ingredients, and then halfway through the meal I'll realize that I forgot to take a photo of the final product! 

We made this a few weeks ago and I wanted to post it while fresh figs were still in season because it's a restaurant-worthy keeper! 

 

I actually found the recipe on Allrecipes.com (link here: https://www.allrecipes.com/recipe/275369/fresh-figs-and-chicken-thighs-in-shallot-balsamic-reduction/) last year after a dear friend brought us some fresh figs from her fig tree. 

Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction 

Prep time: 30 minutes 

Cook time: 30 minutes 

Ingredients: 

8 boneless, skinless chicken thighs 

Salt and pepper to taste 

3 Tbsp extra virgin olive oil 

10 fresh figs, stemmed and quartered (I had to add a photo of the figs. They're so pretty!) 

1.5 cups chicken bone broth or chicken broth 

1 large shallot, sliced 

1 Tbsp fresh rosemary 

Fresh rosemary for garnish 

Directions: 

Step 1 Pat chicken 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, 3-4 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 center reads at least 165 degrees (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and cover to 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 the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8-10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm. 

Hope you enjoy this as much as we did! It's really pretty easy if you just follow the directions.