- Seasoning and Adjusting
Pat chicken thighs dry and season both sides with salt and pepper.
- Die Basis zubereiten
Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
- Anrichten und Servieren
Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
- Zutaten vermischen
Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.
- Kalorien:202 kcal%10%
- Protein:13.0 g%26%
- Kohlenhydrate:15.0 g%5%
- Fett:10.0 g%20%
- Zucker:12.0 g%12%
- Salz:0.7 g%10%
- Energie:845 kJ%14%
Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction is a delicious and satisfying dish, Featuring skinless, extra and figs, making it a satisfying centerpiece for any dinner table. Serve as a satisfying main course, paired with your favorite sides for a complete meal.
