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.
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.