Sweet & tangy balsamic fig chicken thighs. This dish is loaded with flavor and is the perfect way to elevate your weeknight dinners.
Balsamic Fig Chicken Thighs
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
Start by lightly seasoning your chicken with salt & pepper. Sear the chicken skin side down in a hot pan with olive oil
Remove the chicken after 3-4 minutes and saute the chopped shallot and chopped figs
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
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.