Name: Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Skinless, boneless chicken thighs - 8; Salt and ground black pepper to taste - 8; Extra-virgin olive oil - 3 tablespoons; Fresh figs, stemmed and quartered - 10; Chicken broth - 1 ½ cups; Balsamic Vinegar - ¼ cup; Shallot, sliced lengthwise - 1 large; Minced fresh rosemary - 1 tablespoon; Fresh rosemary, for garnish - 1 tablespoon

Ingredients for - Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction

1. Skinless, boneless chicken thighs 8

2. Salt and ground black pepper to taste 8

3. Extra-virgin olive oil 3 tablespoons

4. Fresh figs, stemmed and quartered 10

5. Chicken broth 1 ½ cups

6. Balsamic Vinegar ¼ cup

7. Shallot, sliced lengthwise 1 large

8. Minced fresh rosemary 1 tablespoon

9. Fresh rosemary, for garnish 1 tablespoon

How to cook deliciously - Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction

1 . Stage

Pat chicken thighs dry and season both sides with salt and pepper.

2 . Stage

Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 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 centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.

3 . Stage

Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.

4 . Stage

Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.