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This chicken with fig balsamic glaze turns plain thighs into a fancy dinner with just a few easy steps. The mix of sweet figs and tangy balsamic makes a shiny, tasty coating that browns nicely in the oven.
I came up with this meal when friends dropped by unexpectedly and I needed something that looked impressive without tons of effort. Everyone started hanging around the kitchen as soon as they smelled the glaze cooking down on the stove.
Ingredients
- Boneless skinless chicken thighs: Pack more flavor than breast meat and don't dry out during cooking
- Fig preserves: Make up the sweet foundation of our sauce, try to find ones with actual fig chunks for better texture
- Balsamic vinegar: Brings needed tartness to counter the sweetness, pick a decent quality one for best flavor
- Fresh thyme: Adds gentle herby flavors, skip the dried stuff for this recipe
- Shallots: Give a gentler, sweeter taste than regular onions and work great with the fig flavors
- Garlic: Brings richness and savory elements that balance out the sweet parts
- Honey: Boosts the natural fig sweetness while helping the sauce get nicely browned
- Optional walnuts: Throw in for some crunch and nutty flavors that go great with figs
- Optional gorgonzola cheese: Adds a creamy, sharp contrast to the sweet sauce
Cooking Method
- Get Ready:
- Wipe chicken thighs completely dry using paper towels so seasonings stick better and you get good browning. Add plenty of salt and pepper to both sides. Heat your oven to 425°F and spray your baking dish with nonstick spray to avoid sticking issues.
- Make Your Sauce:
- Heat butter in a pot over medium heat until it bubbles slightly. Cook finely chopped shallots with a bit of salt for 3-4 minutes until see-through but not brown. Toss in chopped garlic and cook about 30 seconds more until you can smell it, making sure it doesn't burn. Add fig preserves, honey, and balsamic vinegar with a sprig of fresh thyme. Let it come to a light boil, then turn down to a simmer. Cook for 10-12 minutes, giving it an occasional stir until it's reduced by half and thick enough to coat a spoon.
- Put It Together and Cook:
- Put your seasoned chicken thighs in your prepped baking dish, close together but not on top of each other. Pour the thick sauce evenly over each piece, making sure to cover them completely. Stick the remaining thyme sprigs between the chicken pieces. Cook for 35-40 minutes, spooning pan juices over halfway through, until chicken reaches 165°F inside. For extra browning, switch to broil for the last 3-4 minutes, watching closely so it doesn't burn.
The fig preserves really make this dish special. I first tried this when my neighbor gave me loads of fresh figs from their tree and I made preserves myself. Store-bought works fine, but homemade adds something extra that my family noticed right away.
Sauce Variations
You can change up the basic sauce in this dish to match what you like. Want some heat? Throw in some red pepper flakes while it's cooking. Looking for richer taste? Switch out a tablespoon of the balsamic with some bourbon or brandy – it goes great with figs. For a fresh twist, grate some orange peel into the mix to lighten up the whole dish.
Serving Suggestions
This chicken goes great with sides that can soak up the yummy sauce. Try it over creamy polenta or mashed potatoes. If you want something lighter, pair it with roasted Brussels sprouts or just a simple arugula salad with some olive oil and lemon juice. The sweet sauce also tastes fantastic with nutty grains like farro or wild rice.
Make It Mediterranean
This dish already has Mediterranean flavors you can play up with a few simple changes. Toss some pitted Kalamata olives around the chicken before you bake it for a salty contrast to the sweet sauce. Sprinkle toasted pine nuts instead of walnuts on top and finish with some fresh chopped parsley along with the thyme. These little tweaks will give your meal a coastal Mediterranean feel.
A tasty dish perfect for special occasions or regular weeknight dinners—your family will ask for this one again and again.
Foire aux questions sur la recette
- → Can I use chicken breasts instead of thighs?
Absolutely, but keep an eye on the cook time. Chicken breasts need less time, around 25-30 minutes, and can dry out quicker, so make sure they hit 165°F for safety.
- → What if I don't have fig preserves?
No fig jam? No problem. Try swapping it out for apricot or peach preserves, or even red currant jelly. Each brings its own twist but matches well with balsamic.
- → What’s a good replacement for balsamic vinegar?
If you're out of balsamic, use red wine vinegar with a little honey or maple syrup. Pomegranate molasses or a thickened port wine can also do the trick with their sweet and tart notes.
- → Can I make the glaze ahead of time?
Definitely! Prep the glaze up to three days early and stash it in the fridge in a sealed container. Reheat it gently to spread it easily over the chicken.
- → What kind of sides go well with this?
Pair it with roasted veggies, wild rice, or a crisp arugula salad. Creamy polenta or mashed potatoes also soak up that sweet glaze beautifully.
- → How do I make this dairy-free?
Skip the butter and cheese! Swap in olive oil for the butter in the glaze and leave out the gorgonzola. You'll still get amazing flavor.