Chicken with a Fig Balsamic Reduction Sauce
I was given a wonderful gift last week, which I have really wanted to test drive around the kitchen. A small glass jar of hazelnut oil and a reduced fig balsamic vinegar, really wonderful additions to the kitchen for any dish from salads to meats. As I was sharing the story with a colleague she recommended that I make some chicken thighs with rice and drizzle with reduced balsamic vinegar.
6 boneless skinless chicken thighs (you can also use 1 whole chicken broken down or 3 chicken breasts)
1 small onion medium dice
5 cloves of garlic pressed
1/4 cup of good balsamic vinegar
3/4 cup of chopped dried figs
1/2 cup white wine
1 cup of chicken stock
2 sprigs of thyme
1/2 cup all-purpose flour
Kosher salt and black pepper
1 TB of unsalted butter
1 TB of canola oil
2 cups of brown rice
Dredge the chicken pieces in the flour to coat and shake off the excess.
In the Dutch oven heat up the butter and oil with the lid on over medium-high melt the butter and the oil.
Once smoking, place chicken in pot and brown all over. It’s best if you work in batches so you don’t over crowd the pan, I was able to fit no more than 3 in at a time. After all the chicken is browned and set aside
With about 1-2 TBSP in the bottom of the Dutch oven, add in the onion with a pinch of salt and pepper and cook till softened (about 5 minutes).
Add in the garlic and cook for another minute.
Add in the wine and cook for 1 minute
Add in the chicken broth and reduce by about 1/2 (about 3 minutes).
Once reduced put everything in the Dutch oven: chicken, figs, balsamic, and thyme.
Bring the mixture to a boil and reduce to a gentle simmer.
Cover and cook till the chicken is cooked through (about 25-30 minutes – since I used smaller boneless chicken thighs, it only took 15-20 minutes).
Flip the chicken once halfway through.
Serve over brown rice with the sauce and enjoy!