Recipe Details
Ingredients
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8skinless, boneless chicken thighs
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salt and ground black pepper to taste
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3tablespoonsextra-virgin olive oil
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10fresh figs, stemmed and quartered
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1 ½cupschicken broth
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¼cupbalsamic vinegar
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1largeshallot, sliced lengthwise
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1tablespoonminced fresh rosemary
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fresh rosemary, for garnish
Cooking Directions
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Pat chicken thighs dry and season both sides with salt and pepper.
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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.
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Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories200 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 2g |
11% |
Cholesterol 44mg |
15% |
Sodium 281mg |
12% |
Total Carbohydrate 15g |
5% |
Dietary Fiber 2g |
7% |
Total Sugars 12g |
|
Protein 13g |
25% |
Vitamin C 2mg |
2% |
Calcium 34mg |
3% |
Iron 1mg |
6% |
Potassium 286mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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