Sweet, savory, and perfectly balanced, this Balsamic Chicken with Fresh Figs and Thyme is a late-summer favorite that feels both rustic and refined. Golden, pan-seared chicken thighs are braised in a glossy sauce of balsamic vinegar, honey, Dijon mustard, and white wine—flavored with shallots, garlic, thyme, and a hint of chili heat. As it finishes in the oven, fresh figs melt into the sauce, adding a subtle sweetness and beautiful depth.
Serve this dish warm with rice, farro, or crusty bread to soak up the luscious pan juices—it’s simple enough for a weeknight meal, yet special enough to serve guests on a summer evening.
INGREDIENTS:
6 bone-in, skin-on chicken thighs
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 shallots, peeled and finely sliced
4 cloves garlic, peeled and chopped
1 heaping tablespoon fresh thyme leaves removed from the stem
1 teaspoon red chili flakes
3 tablespoons balsamic vinegar
1/2 cup chicken stock
1/4 cup white wine
1 tablespoon Dijon mustard
1 tablespoon honey
6 to 7 fresh figs, halved
½ lemon, juiced
METHOD:
Preheat the oven to 350°F.
Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and sear 3–4 minutes per side, until golden brown. Remove and set aside.
Add butter to the same skillet. Once melted, add the shallots and a pinch of salt and pepper. Cook 3–4 minutes, stirring often, until softened. Stir in the garlic, thyme, and chili flakes, cooking about 30 seconds until fragrant.
Add balsamic vinegar, chicken stock, wine, Dijon mustard, and honey. Stir to combine and bring to a gentle simmer for about 1 minute, scraping up any browned bits from the bottom of the pan.
Return the chicken to the skillet, skin side up. Nestle the halved figs around the chicken. Transfer the skillet to the oven and bake 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
For extra color, broil for 1–2 minutes until the chicken skin is deeply golden. Remove from the oven, squeeze lemon juice over the top, and spoon the fig-balsamic sauce over the chicken. Serve immediately with rice, farro, or crusty bread.
SOURCE: California Figs, adapted a recipe from Olive and Mango.
