Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction

Name: Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction
Total time: 45 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 4 bone-in; 1 salt and freshly black pepper; 1 bnch shallot; 1/2 c balsamic vinegar; 1/4 c chicken broth; 1 Tbsp brown sugar; 1 tsp thyme leaves; 1/2 tsp red pepper flakes; 1 c figs; 1 Tbsp butter

45 mins

Total time

4

Serving

11

Ingredients

Enable cook mode

Ingredients

Tbspolive oil

bone-in

salt and freshly black pepper

bnchshallot

¹⁄₂

cbalsamic vinegar

¹⁄₄

cchicken broth

Tbspbrown sugar

tspthyme leaves

¹⁄₂

tspred pepper flakes

cfigs

Tbspbutter

Directions

Step 1

Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Place chicken, skin-side down, in the hot skillet and cook until skin is crispy and golden brown, about 8 minutes. Flip chicken and cook for 5 minutes more. Remove chicken from skillet and set aside.

Step 2

Add shallot to the skillet and cook until softened, about 2 minutes. Pour in balsamic vinegar, chicken broth, brown sugar, thyme, and red pepper flakes. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

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