Figged Up Chicken Thighs A1

Elevate your weeknight dinner game with these show-stopping Figged Up Chicken Thighs A1, a perfect fusion of savory and sweet flavors. Succulent bone-in, skin-on chicken thighs are seared until golden and crispy, then baked to perfection in a luscious sauce made from balsamic vinegar, honey, garlic, and fresh figs. Infused with fragrant rosemary, this dish strikes the ideal balance of earthy and fruity, making it irresistibly flavorful. The figs caramelize in the oven, adding a rich, velvety texture that pairs beautifully with the tender chicken. Ready in under an hour, this one-skillet wonder is an easy yet elegant meal, perfect for special occasions or cozy dinners. Serve it with roasted vegetables or wild rice to soak up the delectable sauce, and prepare to impress your family or guests with this gourmet masterpiece.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Bone-in, skin-on chicken thighs
• 8 pieces Fresh figs
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Honey
• 3 cloves Garlic cloves, minced
• 1 teaspoon Fresh rosemary, chopped
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Chicken stock
• 1 tablespoon Unsalted butter

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry with a paper towel and season them on both sides with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Step 4

Place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden and crispy. Flip the thighs and sear the other side for 2 minutes.

Step 5

Remove the chicken from the skillet and set aside on a plate. Drain excess fat from the skillet, leaving about 1 tablespoon behind.

Step 6

Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced garlic and chopped rosemary for 1 minute until fragrant.

Step 7

Reduce the heat to medium. Deglaze the skillet with balsamic vinegar, scraping up any browned bits from the bottom of the pan.

Step 8

Stir in the honey, chicken stock, and butter. Cook for 2-3 minutes until the mixture begins to thicken slightly.

Step 9

Slice the fresh figs in half and arrange them in the skillet, cut-side down, alongside the sauce.

Step 10

Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken.

Step 11

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Step 12

Remove the skillet from the oven and let the chicken rest for 5 minutes.

Step 13

Serve the chicken thighs with the figs and sauce spooned over the top. Pair with roasted vegetables or a side of wild rice for a complete meal.

Nutrition Facts

Serving size	1589.2 grams (1589.2g)

Amount per serving	% Daily Value*
Calories	2864

Total Fat 197.80g	254%
Saturated Fat 55.70g	279%
Polyunsaturated Fat 2.70g
Cholesterol 771mg	257%
Sodium 3178mg	138%
Total Carbohydrate 103.80g	38%
Dietary Fiber 12.20g	44%
Total Sugars 87.50g
Protein 172.60g	345%

Vitamin D 0IU	0%
Calcium 289mg	22%
Iron 12mg	64%
Potassium 3073mg	65%

*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.

Source of Calories

Fat: 61.7%

Protein: 23.9%

Carbs: 14.4%