Best 5 Chicken With Onions And Figs Recipes

Chicken with onions and figs is a classic dish that has been enjoyed for centuries. It is a versatile dish that can be served as a main course or as an appetizer. The combination of chicken, onions, and figs creates a sweet and savory flavor that is sure to please everyone at the table. This article will provide you with the best recipe for chicken with onions and figs, as well as tips for cooking this dish to perfection.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH ONIONS AND FIGS

Chicken with Onions and Figs image

Friends and family can't get enough of tender chicken thighs in a sweet onion and fig sauce. When prepared this way, the meat turns out moist every time.-Helen Conwell, Fairhope, Alabama

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large red onions, halved and sliced
3 tablespoons butter
10 dried figs, coarsely chopped
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon salt
4 pounds boneless skinless chicken thighs
1 teaspoon paprika

Steps:

In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.

Nutrition Facts : Calories 503 calories, Fat 22g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 4g fiber), Protein 45g protein.

ROASTED CHICKEN WITH FRESH FIGS AND ONIONS

Roasted Chicken With Fresh Figs and Onions image

This recipe looked so good I wanted to save it before I lost it. I hope to try it soon. I found it in Longo's Experience magazine where it's part of an add for Maple Leaf Foods. It's a combination of sweet figs, carmelized onion and roast chicken. It's easy to make and looks good enough for company. Tip: To get a correct reading when using a thermometer, make sure itï¿½s not touching any bone, and is inserted in the dark meat, which takes longer to cook.

Provided by Dreamer in Ontario

Categories < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon lemon rind, finely grated
3 tablespoons parsley, chopped
2 garlic cloves, finely minced
1 tablespoon fresh rosemary, chopped plus 1 whole sprig
1 lemon, rinsed and quartered
1 teaspoon olive oil
1 whole chicken, about 3-1/2 lbs (1.5 kg)
2 medium onions, cut into eighths
3 tablespoons soy sauce
3 tablespoons olive oil
4 fresh figs, whole, halved and quartered or 2 peaches, halved and quartered
rosemary sprig (to garnish)
1 lemon, rinsed and quartered (optional)

Steps:

Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
(Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

Nutrition Facts : Calories 896.7, Fat 64.5, SaturatedFat 16.8, Cholesterol 243.8, Sodium 986.5, Carbohydrate 17.8, Fiber 3.2, Sugar 11.2, Protein 60

BALSAMIC ROASTED CHICKEN WITH FIGS AND SWEET ONIONS

Balsamic Roasted Chicken With Figs and Sweet Onions image

I found this recipe on nourishingmeals.com and thought it was absolutely divine! Something every fig plucker must try :) The original recipe calls for a whole chicken but I have used chicken breasts and it turns out just as juicy and tender, though the cooking time should be reduced accordingly. I have altered the original in order to incorporate amounts and seasoning.

Provided by Peachie Keene

Categories Chicken Breast

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 whole chicken (about 4 pounds)
Mrs. Dash table blend seasoning, to taste (or other)
freshly ground black pepper, to taste
1 large sweet onion, chopped
20 fresh figs, fully intact with stems removed
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon maple syrup
fresh rosemary sprig

Steps:

Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Ms. Dash and freshly ground black pepper.
Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.
Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.
Add about 1/4 cup of water to the bottom of the pan.
Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 1/2 hours.

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

BRAISED CHICKEN WITH FIGS

Braised Chicken With Figs image

Provided by Florence Fabricant

Categories dinner, easy, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken legs and thighs
Salt and freshly ground black pepper
4 medium yellow onions
2 tablespoons butter
4 sprigs fresh thyme
2 bay leaves
1/2 cup dry white wine
1/2 cup chicken stock, approximately
8 fresh green or black figs, halved
1 tablespoon honey
2 tablespoons white wine vinegar

Steps:

Separate legs and thighs if not already done. Pat chicken pieces very dry. Season with salt and pepper. Cut top half-inch off onions. Peel onions, and quarter them vertically, cutting only a bit off the root end so each quarter stays intact.
Heat oven to 375 degrees. Heat butter in a heavy ovenproof skillet, preferably one large enough to hold chicken in a single layer. Over medium-high heat, brown chicken well on both sides. If skillet is not large enough to hold all the chicken, brown it in stages, and transfer it to a roasting pan that will hold it all.
Tuck onion quarters, thyme and bay leaves around chicken. Add white wine and enough chicken stock so liquid is about 1/2-inch deep in pan. Place chicken in oven, and cook until chicken is done, about 40 minutes.
Remove from oven to stove. Place figs around the chicken. Place pan over medium-high heat, bring contents to a simmer, and cook a few minutes until sauce starts to get syrupy. Warm honey and vinegar in a small saucepan, and drizzle over chicken. Turning chicken in pan, cook a few minutes more, basting with pan juices.
Remove bay leaves, check seasonings, and serve, dividing the ingredients so each plate gets a chicken leg and thigh, and 4 pieces each of fig and onion.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 18 grams, Carbohydrate 38 grams, Fat 31 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1034 milligrams, Sugar 26 grams, TransFat 0 grams

Tips:

Choose ripe figs: For the best flavor, use ripe, in-season figs. Look for figs that are plump and have a slight give when gently pressed.
Use a variety of onions: This recipe calls for yellow onions, but you can also use red or white onions. Or, try a combination of different types of onions for a more complex flavor.
Don't overcrowd the pan: When searing the chicken, make sure to not overcrowd the pan. This will prevent the chicken from cooking evenly.
Use a good quality balsamic vinegar: The balsamic vinegar adds a delicious tang to the sauce. Make sure to use a good quality balsamic vinegar that has a rich, complex flavor.
Serve with your favorite sides: This chicken with onions and figs recipe can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This chicken with onions and figs recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet figs, savory onions, and tangy balsamic vinegar creates a flavorful sauce that pairs perfectly with the tender chicken. Serve this dish with your favorite sides for a complete meal that everyone will enjoy.