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

  • Preheat the oven to 350 degrees

  • Whisk together the balsamic, Dijon mustard, 2 tbsp olive oil, honey, sage, thyme, garlic, and 1 tsp both salt and pepper.

  • Remove chicken from package and season with remaining salt and pepper

  • 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.

  • Pour the balsamic mixture evenly over all the chicken and scatter the figs around the pan.

  • 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.

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