Balsamic Fig Glazed Chicken
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Balsamic Fig Glazed Chicken is a delightful blend of savory and sweet. Indulge your taste buds in a culinary adventure with this exquisite recipe. It’s a mouthwatering dish that perfectly balances savory flavors with a touch of sweetness, creating a delightful harmony of tastes.
Another quick and delicious chicken recipe is the Chicken Burrito Casserole and Strawberry Ricotta Toast Recipe.
Balsamic Fig Glazed Chicken
The succulent chicken thighs are seared to golden perfection, then seasoned with sea salt and ground black pepper. Yellow onions, garlic, and thyme sprigs add aromatic depth and enhance the flavor profile.
The combination of balsamic vinegar, white wine, honey, and the star ingredient, fig jam, creates a restaurant-level savory and slightly sweet glaze. It’s both sophisticated and comforting.
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Chicken thighs or breasts, skin on but boneless. Pork tenderloin would be good too!
- Sea salt
- Ground black pepper
- Olive oil or avocado oil
- Unsalted
butter - Yellow onions, chopped
- Garlic cloves, minced
- Sprigs thyme
- Balsamic vinegar
- White wine
- Honey, optional
- Fig jam
Balsamic Fig Glazed Chicken FAQs
While chicken thighs are recommended for their tenderness and juiciness, chicken breasts can be used as an alternative. However, be mindful of adjusting the cooking time to prevent them from drying out.
The honey adds an extra layer of sweetness to the glaze. If you prefer a less sweet flavor, feel free to omit it. The fig jam already contributes sweetness to the dish.
The fig jam provides a concentrated sweetness and thickness to the glaze. Fresh figs might not yield the same consistency or intensity of flavor. However, if you prefer using fresh figs, consider cooking them down with sugar to create a jam-like consistency.
Use a meat thermometer to check for doneness. Chicken thighs should reach an internal temperature of 165°F (74°C) when properly cooked.
Yes, you can prepare the glaze ahead of time and store it separately. When ready to cook, sear the chicken and then coat it with the pre-made glaze before finishing in the oven.
Delight your family and guests with this sophisticated yet comforting Balsamic Fig Glazed Chicken. Its complex flavors and tender texture are sure to make it a favorite meal that leaves everyone craving more!
Also try: FIG PRESERVE POUND CAKE RECIPE (Fig Pound Cake), FIG SCONES, BRIE FIG GRILLED CHEESE. Cherry Tomato Chicken Thighs is another delish dish.
How to store leftovers
Store in the refrigerator in an airtight container for up to 5 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through.
For dessert, try my Fall Pound Cakes To-Die-For.
Balsamic Fig Glazed Chicken
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 6 (1.76 lb | 800 g) chicken thighs skin on, boneless or breasts
- ¾ teaspoon sea salt
- ¾ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 2 small yellow onions chopped
- 2 medium garlic clove minced
- 6 sprigs fresh thyme
- ¼ cup (2.02 fl.oz | 60 ml) balsamic vinegar
- ¼ cup (2.02 fl.oz | 60 ml) white wine
- 2 tablespoons honey optional
- 1 jar 12 oz | 340 g fig jam
Instructions
- Pat dry chicken. Season with salt and pepper on both sides.6 (1.76 lb | 800 g) chicken thighs, ¾ teaspoon sea salt, ¾ teaspoon black pepper
- Heat oil in a nonstick skillet over medium-high heat. Sear chicken, first on the skin side for 7 minutes, then flip and sear the other side for 2 minutes.1 tablespoon olive oil
- Melt butter in the same skillet with the pan juice. Add onion, garlic and thyme. Cook on medium low heat for 7 minutes. Pour in balsamic vinegar and wine. Cook for 3 minutes.1 tablespoon butter, 2 small yellow onions, 2 medium garlic clove, 6 sprigs fresh thyme, ¼ cup (2.02 fl.oz | 60 ml) balsamic vinegar, ¼ cup (2.02 fl.oz | 60 ml) white wine
- Stir in honey and fig jam. Cover and simmer for 10 minutes.2 tablespoons honey, 1 jar 12 oz | 340 g fig jam
- Remove from heat and garnish with more thyme and parsley.
- Serve with mashed potato.
Sounds delicious, but when do you put the chicken back in the pan? Does it need to be cooked further, after searing, or was that enough? I’m guessing it goes back in before you “cover and simmer for 10 minutes”.
I don’t take it out. If you do take it out, but it back in, cover and simmer for around 20 to 25 minutes.
I appreciate you sharing this recipe.