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Balsamic Chicken with Figs and Kale

Ingredients

  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 Chicken Thighs bone in skin on
  • 2 Tbsp. balsamic vinegar
  • 1/2 Tbsp. dijon mustard
  • 1 Tbsp. honey
  • 3 shallots finely diced
  • 2-3 cloves garlic crushed
  • 2 large or 2 smaller red onions thinly sliced
  • 1 tsp. fresh thyme
  • 1 c. chicken broth
  • 2 c. shredded curly kale (or substitute spinach
  • 5 or more fresh figs cut in halves

Instructions

  1. In large cast iron skillet or an oven proof pan heat the4 olive oil. Season the chicken thighs on both sides with salt and pepper and then cook for 4 minutes per side in the oil until golden in color. Once cooked, remove to plate.
  2. In a bowl, whisk together the mustard, honey and balsamic vinegar. Add the diced shallots and garlic to the pan and cook for 4 minutes until the shallots begin to soften. Add in the sliced red onions and thyme and let cook for 3 minutes before pouring in the balsamic/mustard mixture and chicken stock.
  3. Let everything simmer for about 4 minutes. (I'm changing the recipe as far as when to add the kale, see note at bottom) Return the thighs to the skillet and arrange the fig pieces around the pan. Spoon some of the sauce over the chicken and then bake in the oven for 35 minutes until the chicken is cooked through. Sprinkle with more thyme before serving.
  4. The original recipe called for putting the kale in the skillet when it first went into the oven. I didn't like how dark the kale got and the next time I will make this I will probably use spinach and add it maybe 10 minutes before the dish is finished baking. Just give it a little stir when you put it in
  5. We served this with a bucatini pasta and spoon some of the sauce over the pasta.
  6. Recipe from everylastbite.com