Chicken With Figs And Balsamic Vinegar Recipes

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FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION



Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction image

Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 8

Number Of Ingredients 9

8 skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
10 fresh figs, stemmed and quartered
1 ½ cups chicken broth
¼ cup balsamic vinegar
1 large shallot, sliced lengthwise
1 tablespoon minced fresh rosemary
fresh rosemary, for garnish

Steps:

  • Pat chicken thighs dry and season both sides with salt and pepper.
  • 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.
  • Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
  • 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 : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g

BALSAMIC CHICKEN WITH FIGS AND RED ONION



Balsamic Chicken with Figs and Red Onion image

This Balsamic Chicken and Figs is a wonderful one pan dish to serve in late summer when fresh figs are in season. The combination of sweet and juicy figs with the crispy skinned chicken and tangy balsamic sauce is so delicious.

Provided by Every Last Bite

Categories     Dairy Free     Gluten Free     Grain Free     Paleo     Specific Carbohydrate Diet Legal

Time 1h

Number Of Ingredients 14

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 (*omit for Whole30)
3 shallots (finely diced)
2 cloves garlic (crushed)
2 medium red onions (thinly sliced)
1 tsp fresh thyme
1 cup chicken stock
2 cup shredded curly kale
5 figs (cut into halves/quarters depending on size )

Steps:

  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • In a large cast iron skillet (or oven proof pan) heat the 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 colour. Once cooked, transfer to a plate
  • 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.
  • Let everything simmer for 4 minutes before adding in the chopped kale. Return the chicken 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.

Nutrition Facts : Calories 360 kcal, Carbohydrate 32 g, Protein 34 g, Fat 11 g, Sodium 554 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving

CHICKEN WITH FIGS AND BALSAMIC VINEGAR



Chicken With Figs and Balsamic Vinegar image

Make and share this Chicken With Figs and Balsamic Vinegar recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
8 boneless skinless chicken breast halves
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/2 cup balsamic vinegar
1/2 cup ruby port
1/2 cup chicken broth
1 teaspoon dried thyme
16 dried figs, cut in half

Steps:

  • Heat the oil in a large skillet over med-high heat.
  • Sprinkle the chicken evenly with the salt and pepper.
  • Add the chicken to the skillet and brown on all sides.
  • Transfer the chicken to the insert of a 5- to 7-quart slow cooker.
  • Deglaze the pan with the vinegar and port, scraping up any browned bits from the bottom of the pan.
  • Add the broth and transfer the contents of the skillet to the slow cooker.
  • Add the thyme and figs and stir to combine.
  • Cover and cook on HIGH for 2 hours, until the chicken is cooked through and the sauce is syrupy.
  • Serve the chicken from the cooker set on warm.

Nutrition Facts : Calories 247.3, Fat 6.7, SaturatedFat 1.2, Cholesterol 75.5, Sodium 626.4, Carbohydrate 15.7, Fiber 1.8, Sugar 11.6, Protein 26.1

CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE



Chicken Tenders with Balsamic-Fig Sauce image

The balsamic vinegar is a nice contrast to the sweet figs which add great texture, and the thyme provides just a bit of savoriness to this sweet and rich sauce.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 4

Number Of Ingredients 15

1 pound chicken tenders
salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 shallot, minced
1 clove garlic, minced
½ cup red wine
¼ cup balsamic vinegar
4 fresh figs, cut into 1/2-inch pieces
1 teaspoon minced fresh thyme leaves
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
1 teaspoon butter

Steps:

  • Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
  • Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
  • Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
  • Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 23.2 g, Cholesterol 79.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 455.9 mg, Sugar 12.5 g

CHICKEN WITH BALSAMIC FIG SAUCE



Chicken With Balsamic Fig Sauce image

This is a Cooking Light recipe with slight changes. I love figs for a snack, and was thrilled to find this fabulous chicken recipe using figs. It is also quick compared to cooking chicken in the oven. I'll definitely make this one again. Fancy enough for a dinner party, easy enough for everyday.

Provided by karen

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 1/2 tablespoons fresh thyme leaves, divided
1/2 teaspoon salt, divided
1/4 teaspoon olive oil
1 tablespoon butter
3/4 cup onion, chopped
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 teaspoons soy sauce
1/2 cup dried fig, finely chopped

Steps:

  • Sprinkle both sides of chicken evenly with 1 1/2 tsps thyme, 1/4 tsp salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat.
  • Add chicken and cook for 6 minutes on each side or until no longer pink. Remove from pan and keep warm by covering plate with towel or placing in warm oven.
  • Reduce heat to medium and add butter to skillet.
  • Add onions and saute for 3 minutes.
  • Add broth, vinegar, soy sauce and figs.
  • Simmer until sauce is reduced to 1 cup (about 3 minutes).
  • Add 1 tablespoon thyme and 1/4 tsp salt.
  • Cut chicken breasts on the diagonal into slices. Serve sauce over chicken.

Nutrition Facts : Calories 224.2, Fat 5, SaturatedFat 2.3, Cholesterol 76.1, Sodium 653.7, Carbohydrate 15.4, Fiber 2.4, Sugar 10.3, Protein 29.1

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