FIG DISH RECIPES

FIG RECIPES | BBC GOOD FOOD

Fig recipes | BBC Good Food image

Figs are a distinctive and vibrant fruit that work with sweet and savoury dishes. Use them in autumnal bakes, preserves, salads, meat dishes and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BALSAMIC CHICKEN THIGHS WITH FIG JAM

Balsamic Chicken Thighs With Fig Jam image

Balsamic vinegar and sweet fig jam create a delicious balsamic reduction that coats juicy chicken thighs in this easy recipe.

Provided by Lynda

Categories Main Dishes

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

2 pounds chicken thighs
salt and pepper (for seasoning)
3 tablespoons fig jam (divided)
1 tablespoon olive oil
1 shallot
2 cloves garlic
1 cup chicken broth
½ cup balsamic vinegar
1 tablespoon fresh thyme (plus more for garnish)

Steps:

Thinly slice the shallot and mince garlic. Set aside
Pat chicken thighs dry and season with salt and pepper. Rub two tablespoons of fig jam on both sides of chicken.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, brown the chicken for 2 minutes on each side. Transfer the chicken to a plate and set aside.
Add the shallot to the skillet and cook for 1 minute. Add the garlic and stir often so the garlic does not burn.
Add remaining tablespoon of fig jam to skillet, stir, and cook for 1 minute.
Add chicken broth, balsamic vinegar, and fresh thyme to the skillet. Stir to combine and let the mixture come to a boil.
Reduce the heat to medium and add chicken to the balsamic mixture. Cover the skillet and cook until the chicken has an internal temperature of 165 degrees, about 15-18 minutes.
Transfer the chicken to a plate and spoon the sauce over it.

Nutrition Facts : ServingSize 1, Calories 596 kcal, CarbohydrateContent 15 g, ProteinContent 38 g, FatContent 41 g, SaturatedFatContent 11 g, TransFatContent 1 g, CholesterolContent 222 mg, SodiumContent 402 mg, FiberContent 1 g, SugarContent 10 g, UnsaturatedFatContent 26 g

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