Chicken thighs are a flavorful cut, but this Creamy Balsamic-Fig Sauce does something super special to them y’all just have to try.
Chicken Thighs with Creamy Balsamic-Fig Sauce
makes 4 servings
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- 2 tablespoons olive oil
- 8 boneless skinless chicken thighs
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 shallots, finely chopped
- 1½ cups chicken broth, divided
- ¼ cup balsamic vinegar
- 10 small fresh figs, stemmed and halved
- ½ cup half-and-half
- Garnish: fresh basil
- Preheat oven to 200°. Line a large rimmed baking sheet with aluminum foil.
- In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper, and cook for 8 to 10 minutes per side or until lightly browned and cooked through. Transfer chicken to prepared pan, reserving 1 teaspoon drippings in skillet; place chicken in oven to keep warm.
- Add shallots to skillet, and cook for 2 to 3 minutes or until tender. Add ½ cup chicken broth and vinegar, and cook for 1 to 2 minutes or until most of liquid evaporates, scraping browned bits from bottom of skillet with a wooden spoon. Add remaining 1 cup broth, and cook for 4 to 5 minutes or until liquid is reduced by half. Add figs and half-and-half, and cook for 4 to 5 minutes or until sauce thickens. Serve fig sauce over chicken, and garnish with basil, if desired.
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