Chicken with Pancetta and Figs
Elevate your weeknight dinner game with this irresistible Chicken with Pancetta and Figs recipe. Succulent, golden-seared chicken thighs are bathed in a luxurious balsamic glaze, accompanied by crispy pancetta and sweet, caramelized fresh figs. Infused with the earthy aroma of rosemary and a touch of honeyed sweetness, this one-skillet dish transitions effortlessly from stovetop to oven, making it both flavorful and convenient. Perfect for fall and winter meals, this savory-sweet masterpiece pairs wonderfully with roasted vegetables or creamy mashed potatoes. Impress your guests or treat yourself to a gourmet experience right at home!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 150 grams Pancetta (diced)
- 8 pieces Fresh figs (halved)
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 2 pieces Shallots (sliced)
- 1 tablespoon Fresh rosemary (chopped)
- 250 milliliters Chicken broth
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken thighs skin-side down and sear for 5-6 minutes, or until the skin is golden and crispy. Flip the chicken and sear for another 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced pancetta and cook until crispy, about 4-5 minutes. Transfer the pancetta to a plate lined with paper towels.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sliced shallots, sautéing for 2-3 minutes until fragrant and softened.
Stir in the fresh rosemary, then deglaze the skillet by pouring in the chicken broth. Scrape up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the balsamic vinegar and honey, allowing the mixture to simmer for 2-3 minutes to slightly reduce.
Return the chicken thighs to the skillet, skin-side up. Scatter the halved figs and crispy pancetta around the chicken.
Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Carefully remove the skillet from the oven and let it rest for 5 minutes before serving. Spoon the sauce over the chicken and garnish with additional rosemary, if desired.
Serve warm with your choice of sides, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.9 g | 272% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 5854 mg | 254% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 93.9 g | ||
| Protein | 209.0 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3740 mg | 80% | |
*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.
