Balsamic Chicken and Figs (Printable Version)
Juicy chicken thighs with sweet figs and kale in a honey-balsamic sauce, all cooked in one pan for maximum flavor.
# Ingredients:
→ Main Ingredients
01 -
1 tbsp olive oil
02 -
6 bone-in, skin-on chicken thighs
03 -
2 cup shredded curly kale
04 -
5 figs, cut into halves/quarters depending on size
→ Aromatics
05 -
3 shallots, finely diced
06 -
2 cloves garlic, crushed
07 -
2 medium red onions, thinly sliced
08 -
1 tsp fresh thyme, plus extra for garnish
→ Sauce & Seasonings
09 -
1/2 tsp salt
10 -
1/2 tsp pepper
11 -
2 tbsp balsamic vinegar
12 -
1/2 tbsp dijon mustard
13 -
1 tbsp honey (omit for Whole30)
14 -
1 cup chicken stock
# Steps:
01 -
Preheat the oven to 175°C (350°F).
02 -
In a large cast iron skillet or oven-proof pan, heat the olive oil. Season the chicken thighs on both sides with salt and pepper. Cook for 4 minutes per side until golden in color, then transfer to a plate.
03 -
In a bowl, whisk together the dijon mustard, honey (if using), and balsamic vinegar.
04 -
Add the diced shallots and garlic to the same pan and cook for 4 minutes until softened. Add the sliced red onions and thyme and cook for another 3 minutes.
05 -
Pour in the balsamic mixture and chicken stock. Let everything simmer for 4 minutes before adding the chopped kale. Return the chicken thighs to the skillet and arrange the fig pieces around the pan.
06 -
Spoon some of the sauce over the chicken and bake in the oven for 35 minutes until the chicken is cooked through. Sprinkle with additional fresh thyme before serving.
# Notes:
01 -
This dish combines the sweet acidity of balsamic with the natural sweetness of figs for a perfect balance of flavors.
02 -
Can be made Whole30 compliant by omitting the honey.