Braised Chicken with Figs Honey Vinegar
Elevate your weeknight dinner routine with Braised Chicken with Figs, Honey, and Vinegar—a dish that balances savory, sweet, and tangy flavors in every bite. Tender, golden-brown chicken thighs are simmered to perfection in a luscious sauce made with balsamic vinegar, honey, and chicken broth, while fresh figs lend their natural sweetness and a sophisticated touch. Aromatic garlic, thyme, and sautéed onions round out the flavor profile, creating a dish that feels both comforting and elegant. Ready in under an hour, this one-skillet recipe is perfect for entertaining or indulging in a gourmet meal at home. Serve with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every drop of the irresistible sauce.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves fresh garlic cloves, minced
- 12 pieces fresh figs, halved
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 cup chicken broth
- 4 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set aside.
In the same pan, reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the honey and balsamic vinegar, stirring to combine. Let it simmer for 1-2 minutes to thicken slightly.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Return the chicken thighs to the pan, skin-side up, and scatter the halved figs and thyme sprigs around them.
Bring the mixture to a gentle simmer, then cover the pan and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the lid and spoon some of the sauce over the chicken thighs. Increase the heat slightly and let the sauce reduce for 5-7 minutes to achieve a thicker consistency.
Serve the braised chicken hot, garnished with the cooked figs and thyme, alongside crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 40.1 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
