Best 2 Fresh Figs And Chicken Thighs In Shallot Balsamic Reduction Recipes
If you are looking for a dish that combines the sweetness of fresh figs with the savory flavor of chicken thighs, this recipe is the perfect choice for you. The balsamic reduction adds a tangy and rich flavor that complements the fruit and meat, while the shallots add a subtle sweetness and depth of flavor. This dish is easy to make and can be prepared in under an hour, making it a great option for a weeknight meal or a special occasion dinner.
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FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION
Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
- Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
- Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g
FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION
Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.
Provided by Bibi
Categories Chicken Thighs
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
- Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
- Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g
Tips:
- Choose ripe, fresh figs: Look for figs that are plump and slightly soft to the touch. Avoid figs that are too hard or have any blemishes.
- Use a good quality balsamic vinegar: A good balsamic vinegar will have a thick, syrupy consistency and a sweet, tangy flavor. Look for a balsamic vinegar that is aged for at least 12 years.
- Don't overcrowd the pan: When cooking the chicken thighs, make sure to give them enough space in the pan so that they can brown evenly. If you overcrowd the pan, the chicken will steam instead of brown.
- Cook the chicken thighs until they are cooked through: Use a meat thermometer to check the internal temperature of the chicken thighs. They should be cooked to an internal temperature of 165 degrees Fahrenheit.
- Reduce the balsamic vinegar until it is thick and syrupy: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat. Simmer for 10-15 minutes, or until the vinegar has reduced by half and thickened.
Conclusion:
This recipe for Fresh Figs and Chicken Thighs in Shallot Balsamic Reduction is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet figs, savory chicken, and tangy balsamic vinegar is sure to please everyone at the table.
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