Fig Balsamic Chicken (Print Version)
# Ingredients:
→ Protein
01 -
6 chicken thighs, boneless and without skin
→ Base Seasonings
02 -
Kosher salt as needed
03 -
Black pepper, freshly ground as needed
→ Glaze
04 -
1 tablespoon butter, unsalted
05 -
1 shallot, cut into tiny cubes (roughly 3 big tablespoons)
06 -
2 garlic cloves, finely chopped
07 -
340g (12 oz) fig jam
08 -
2 tablespoons honey
09 -
3 tablespoons balsamic vinegar
10 -
5 fresh thyme sprigs, split up
→ Optional Garnish
11 -
60g (1/2 cup) walnuts, chopped up
12 -
60g (1/2 cup) gorgonzola cheese, broken into chunks
13 -
Extra sprigs of fresh thyme
# Instructions:
01 -
Turn your oven on to 220°C (425°F). Give a 20x20cm (8x8 inch) baking dish a good spray with cooking oil and put it aside.
02 -
Drop butter into a small pot over medium heat. Toss in shallots with a pinch of salt (about 1/4 teaspoon). Cook them until they're soft and see-through, around 3-4 minutes. Throw in garlic and cook until you can smell it, about 30-60 seconds. Add the fig jam, honey, balsamic vinegar and stick a thyme sprig in there. Turn up the heat until it bubbles, then lower it right away to a gentle simmer. Let it cook down, stirring now and then, until it's thick and half its original amount, about 10-12 minutes. Fish out and toss the thyme sprig.
03 -
If you want your sauce super smooth, blend it with a stick blender or dump it in a regular blender until there aren't any lumps.
04 -
Grab some paper towels and dry those chicken thighs really well. Sprinkle a good amount of salt and pepper on both sides. Put them snugly in your oiled baking dish. Scoop the thick sauce over each piece, spreading it around with the back of your spoon. Tuck the other 4 thyme sprigs around the chicken.
05 -
Stick the dish in your hot oven. Let it cook for 35-40 minutes, spooning the juices over the chicken once during cooking. It's done when the juices run clear and a meat thermometer says 74°C (165°F).
06 -
Want your chicken more brown and crispy? Switch your oven to broil for the last 3-4 minutes. Keep an eye on it so it doesn't burn!
07 -
Take it out and let the chicken sit for 5 minutes. If you're feeling fancy, scatter some fresh thyme, walnuts and gorgonzola bits on top before you serve it.
# Notes:
01 -
This sweet-tangy fig mix turns wonderfully sticky and caramelized on the chicken while it bakes.
02 -
Want bigger flavor? Let your chicken soak in some of the sauce for 1-2 hours in the fridge before cooking.