Fig Chicken Glaze (Impression)
Moist chicken thighs with a thick balsamic fig glaze, roasted perfectly and completed with walnuts and gorgonzola crumbles.
# Liste des ingrédients:
→ Protein
01 -
6 chicken thighs, boneless and skinless
→ Base Seasonings
02 -
Ground black pepper to your liking
03 -
A pinch of kosher salt, or more as needed
→ Glaze
04 -
2 tablespoons of honey
05 -
1 tablespoon of butter, unsalted
06 -
A medium shallot, diced into fine pieces (around 3 tablespoons)
07 -
5 sprigs of fresh thyme, split into portions
08 -
3 tablespoons balsamic vinegar
09 -
12 oz (340g) of fig preserves
10 -
Minced garlic from 2 cloves
→ Optional Garnish
11 -
60g (1/2 cup) of crushed walnuts, chopped
12 -
A few extra sprigs of thyme, fresh
13 -
60g (1/2 cup) gorgonzola, crumbled
# Étapes de préparation:
01 -
Set your oven to 425°F (220°C) and let it warm up. Lightly grease an 8x8 inch (20x20cm) baking dish with a cooking spray and put it aside for later.
02 -
In a small pot, melt the butter at medium heat. Toss in the shallots and sprinkle with 1/4 teaspoon of salt. Cook while stirring until they soften and look clear, about 3-4 minutes. Add the minced garlic and stir until you notice the aroma, about 30-60 seconds. Stir in the fig preserves, honey, balsamic vinegar, and one sprig of thyme. Turn up the heat to get it boiling, then turn it down to keep it simmering. Stir every now and then for about 10-12 minutes, allowing it to thicken and reduce by half. Remove the thyme sprig and toss it.
03 -
Want a smoother glaze? Blend it directly in the pan with an immersion blender, or pour it into a blender to process until velvety.
04 -
Using a paper towel, pat the chicken dry on all sides. Sprinkle a generous amount of salt and pepper over each piece. Place the chicken thighs tightly together in the baking dish. Spread the finished glaze over the chicken with the back of a spoon until evenly coated. Toss the remaining thyme sprigs into the dish.
05 -
Put the dish into your heated oven and cook for 35-40 minutes. About halfway through roasting, baste the chicken once. It’s fully cooked when the juices are clear and the inside reaches 165°F (74°C).
06 -
For crispier skin, set your oven to broil and let the top brown during the last 3-4 minutes of baking time. Stay close so it doesn’t burn!
07 -
Let the dish sit for 5 minutes after removing it from the oven. Before serving, sprinkle with crumbled gorgonzola, fresh thyme, or crushed walnuts if you’d like.
# Informations complémentaires:
01 -
The glaze turns into a tangy-sweet coating that caramelizes beautifully on the surface of the chicken while it bakes.
02 -
For juicier results, coat the chicken in glaze and leave it to marinate for 1-2 hours before cooking.