I’ve been experimenting more with bone-in chicken thigh recipes, mainly for Shabbat dinners or holidays. I love the sweet and tangy flavor combination of these balsamic fig chicken thighs. The glaze is easy to make, and the carrots and shallots get caramelized in the sauce while they bake.
The chicken comes out buttery soft and pairs well with a plate of rice or orzo. This dish would make for a delicious cozy weeknight meal, or holiday main course to impress your guests.
Since I recently starting each chicken again, I splurged on a new braiser pan that I’m absolutely obsessed with. It’s the perfect pan to serve in straight out of the oven, and makes this recipe that much simpler to make.
Ingredients in balsamic fig chicken thighs
- Bone-in chicken thighs: the thighs I used included back portions so they were a little larger. In the recipe, I noted you can make use anywhere from 4-6 chicken thighs
- Carrots & shallots: I love the added sweetness these veggies add. They become soft and tender while baking, and caramelize in the sauce.
- Figs: this time of year, fresh figs are harder to find so I opted for dry figs. This dish would look even prettier with sliced fresh figs scattered around!
- Vegetable broth: I used low-sodium vegetable broth for my liquid, but water will work as well
- Balsamic sauce: the homemade balsamic sauce is made from balsamic vinegar, maple syrup, dijon mustard, garlic, and salt & pepper
Step 1
Start by lightly seasoning your chicken with salt & pepper. Sear the chicken skin side down in a hot pan with olive oil
Step 2
Remove the chicken after 3-4 minutes and saute the chopped shallot and chopped figs
Step 3
Add in the remaining chopped veggies with a little salt & pepper, and pour in the vegetable broth. Place the chicken thighs back into the pan with the remaining sliced figs, then pour your balsamic glaze over the top
Step 4
Cover the pan and bake for about 45 minutes, then finish baking uncovered for 20 minutes
The glaze cooks down in the oven, creating the most delicious tangy sauce to pour over your chicken and veggies. love to garnish the chicken with fresh herbs before serving.
Serve these with a side of za’atar roasted cauliflower and orange zested rice for the most delicious dinner combination!
What to serve with your balsamic fig chicken:
Spiced Orzo and Chickpeas
Orange Zested Rice
Mujadara (Rice and Lentils)
Balsamic Fig Chicken Thighs
Ingredients
- 4-6 bone-in chicken thighs
- 2 tbsp olive oil
- Salt & pepper
- 3 large carrots, peeled
- 4 shallots
- 1 cup dry figs, about 8. You can also add a mix of fresh figs
- 3/4 cups low-sodium broth or water
Balsamic Glaze
- 1/3 cup balsamic vinegar
- 1/4 cup fig jam or sub pure maple syrup
- 1 tbsp dijon mustard
- 2 cloves crushed garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh thyme, to top
Directions
- Preheat the oven to 375 F
- Prepare your ingredients: roughly chop the peeled carrots into 2″ pieces. Cut 3 of the shallots into half, and dice the 4th one. Finely dice 1/2 of the figs and slice the remaining ones in half.
- Heat a large braiser pan or oven-safe skillet on medium heat and add in the two tbsp of olive oil.
- Pat the chicken dry and lightly season with salt & pepper. Sear the chicken skin side down for 3-4 minutes, until brown. Remove from the pan and set aside.
- To the pan, add in the diced shallot and diced figs. Stir together on medium heat for another 3-4 minutes.
- Add in the chopped carrots and shallots and season lightly with salt and pepper, then pour in the vegetable broth.
- Place the chicken thighs on top of the veggies with the remaining sliced figs
- In a small bowl or mixing cup, prepare the balsamic glaze by whisking together the balsamic, maple syrup, mustard, garlic, and salt & pepper. Pour the sauce over the chicken and veggies.
- Cover the pan and bake in the oven for 45-60 minutes. After 45 minutes, spoon the sauce over the chicken. Finish baking uncovered for another 30 minutes.
- Garnish with fresh herbs when ready to serve.
Thank you for this delicious recipe! I only had boneless, skinless thighs so I had to shorten cooking time for the chicken. And subbed chicken stock due to no veg stock in the house. But otherwise made exactly as written and it was a big hit in my household! I will certainly make it again.
I’m so happy to hear that, Alison!
Sounds delicious. Is it okay to use chicken broth instead of veggie?
Yes definitely!
made this recipe tonight and it was amazing. we paired it with quinoa so it really soaked up the delicious sauce. carrots were cooked to perfection and figs paired super well with the chicken
I’m so glad you enjoyed it, Carla!