This is one of those chicken recipes that comes out better than you ever expected. The sweetness of the balsamic vinegar paired with earthy herbs like sage and thyme create a beautifully balanced sauce. As the figs cook down they add a jammy richness that takes this easy to prepare dish to the next level.
Serves 6
¾ cup balsamic vinegar
3 tbsp Dijon mustard
3 tbsp olive oil, divided
2 tbsp honey
2 tbsp freshly chopped sage
1 tbsp freshly chopped thyme
4 cloves garlic, peeled and minced
2 tsp salt, divided
2 tsp freshly ground pepper, divided
12 skin on and bone in chicken thighs
12 fresh figs, trimmed and cut in half
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Preheat the oven to 350 degrees
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Whisk together the balsamic, Dijon mustard, 2 tbsp olive oil, honey, sage, thyme, garlic, and 1 tsp both salt and pepper.
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Remove chicken from package and season with remaining salt and pepper
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Heat a large oven safe skillet over med-high heat and add remaining1 tbsp olive oil. Once the oil is hot add the chicken in skin side down. Cook for about 5-7 min. until the skin is well browned. Then flip and cook on the other side for another 5 min.
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Pour the balsamic mixture evenly over all the chicken and scatter the figs around the pan.
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Place pan in the oven and cook for 20 min. basting with sauce half way through.
Serve with rice, couscous or potatoes.
Tip: If you don’t have a skillet large enough to accommodate all 12 chicken thighs, brown the chicken in batches on the stove and then transfer it to a large baking dish (9×13) before pouring over the balsamic glaze.