Description
Sweet and tangy balsamic‑fig glazed chicken—tender, succulent, and beautifully caramelized with rich fig preserves and herbs.
Ingredients
- 1 lb boneless, skinless chicken thighs (or bone‑in for extra flavor)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 (12 oz.) jar fig preserves (or fig jam)
- 2 tbsp honey
- ¼ cup balsamic vinegar
- Sprigs fresh thyme (plus extra for garnish)
- Optional garnish: chopped walnuts and crumbled Gorgonzola cheese
Instructions
- Preheat oven to **425 °F (≈220 °C)**. Lightly grease a baking dish. :contentReference[oaicite:0]{index=0}
- Make the fig‑balsamic glaze: In a small saucepan over medium heat, melt butter or heat oil, then sauté shallots until soft (~3–4 min). Add garlic; cook until fragrant (~30 sec–1 min). Stir in fig preserves, honey, balsamic vinegar, and thyme. Bring to a boil, then reduce to a simmer and cook until thickened and reduced by half (~10–12 min). Remove thyme sprig. :contentReference[oaicite:1]{index=1}
- Meanwhile, pat chicken dry and season with salt and pepper. Place in the prepared baking dish snugly. Spoon the glaze over each piece, coating well. Add additional thyme sprigs around. :contentReference[oaicite:2]{index=2}
- Bake for **35–40 min**, basting once halfway, until chicken reaches an internal temperature of 165 °F. For a golden finish, optionally broil for the last 3–4 min—watch carefully to avoid burning. :contentReference[oaicite:3]{index=3}
- Remove from oven; let rest ~5 min. Garnish with fresh thyme, chopped walnuts, and crumbled Gorgonzola if desired. :contentReference[oaicite:4]{index=4}
Notes
- The glaze is versatile and can be made ahead—stores and reheats well. :contentReference[oaicite:5]{index=5}
- You can adjust sauce texture: leave it slightly chunky or blend smooth using an immersion blender. :contentReference[oaicite:6]{index=6}
- Bone‑in chicken may require 20 min longer baking. :contentReference[oaicite:7]{index=7}
- Fig preserves can be substituted with fig jam, or even apricot preserves or marmalade for a different twist. :contentReference[oaicite:8]{index=8}
- Serve with green salad, roasted vegetables, mashed potatoes, polenta, rice or quinoa to let the glaze shine. :contentReference[oaicite:9]{index=9}
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Main Dish / Poultry
- Method: Roasting with glaze
- Cuisine: American / Contemporary
Nutrition
- Serving Size: 1/4 recipe (approx)
- Calories: ≈419 kcal
- Sugar: ≈29 g
- Sodium: ≈150 mg
- Fat: ≈23 g
- Saturated Fat: ≈6 g
- Unsaturated Fat: ≈17 g
- Trans Fat: 0 g
- Carbohydrates: ≈35 g
- Fiber: ≈4 g
- Protein: ≈20 g
- Cholesterol: ≈111 mg
