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Balsamic Chicken with Figs and Red Onion: A Perfect Summer Dish for Beginners

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Looking for a dish that’s sweet, savory, and bursting with flavor? This Balsamic Chicken with Figs and Red Onion is a must-try! The deep, tangy balsamic glaze caramelizes beautifully, while fresh figs add a natural sweetness that pairs perfectly with tender chicken and soft red onions. Beginner-friendly and quick to make, this dish turns simple ingredients into a restaurant-worthy meal! Serve it over mashed potatoes, quinoa, or a fresh summer salad for an unforgettable bite.

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  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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 cups shredded curly kale
  • 5 figs, cut into halves or quarters (depending on size)

Instructions

  • Preheat the Oven: Preheat your oven to 175°C (350°F). This is the perfect temperature for roasting the chicken, allowing the skin to crisp up while keeping the meat juicy and tender.
  • Sear the Chicken: Heat 1 tbsp of olive oil in a large cast-iron skillet (or any ovenproof pan you have). Season the chicken thighs generously with salt and pepper on both sides. Once the pan is hot, add the chicken thighs, skin-side down, and cook for about 4 minutes per side until the chicken is golden brown. The goal here is to get a crispy, golden crust on the chicken. Once both sides are seared, transfer the chicken to a plate and set aside.
  • Prepare the Balsamic Glaze: In a small bowl, whisk together 2 tbsp of balsamic vinegar, 1/2 tbsp of Dijon mustard, and 1 tbsp of honey. The combination of balsamic vinegar and honey creates a beautiful balance of tang and sweetness, which will coat the chicken perfectly as it cooks. Set the glaze aside.
  • Sauté Shallots and Garlic: In the same skillet, add the diced shallots and garlic, and cook for about 4 minutes. Stir frequently until the shallots start to soften and become translucent. This step adds a lovely savory base to the sauce, bringing out the natural sweetness of the shallots.
  • Add the Red Onions and Thyme: Add the sliced red onions and fresh thyme to the skillet. Let them cook for 3 minutes, stirring occasionally, until the onions begin to soften and caramelize. The thyme will infuse the onions with its earthy flavor, making the dish even more aromatic.
  • Simmer the Sauce: Pour the balsamic-mustard mixture and chicken stock into the pan with the onions. Bring the sauce to a simmer and let it cook for about 4 minutes. The sauce will begin to thicken, creating a rich and flavorful base for the chicken to cook in.
  • Add Kale and Figs: Stir in the shredded kale, which will wilt down and add a burst of color and nutrition to the dish. Next, add the halved or quartered figs, spreading them evenly around the pan. Figs add a lovely sweetness to the dish and contrast beautifully with the tangy balsamic sauce.
  • Roast the Chicken: Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to help it absorb all the flavors. Transfer the skillet to the oven and bake for 35 minutes, or until the chicken is cooked through (the internal temperature should reach 75°C/165°F). The skin will become crispy, and the meat will be tender and juicy.
  • Serve and Garnish: Once the chicken is done, sprinkle it with a little more fresh thyme for an added pop of flavor and color. Serve immediately, ensuring each plate gets a nice balance of chicken, figs, red onions, and the flavorful sauce.

Notes

  • How to Tell if Chicken is Cooked Through: The best way to check if your chicken is cooked through is by using a meat thermometer. The internal temperature should reach 75°C (165°F). If you don’t have a thermometer, you can also cut into the thickest part of the chicken and check if the juices run clear. If they do, the chicken is ready to eat.
  • What to Do if Your Veggies Overcook: If the kale or onions begin to overcook or burn before the chicken is done, simply reduce the heat in your oven slightly or cover the pan loosely with aluminum foil. This will prevent the veggies from cooking too quickly while the chicken finishes roasting.
  • Searing Chicken Properly: When searing the chicken, make sure your pan is hot before adding the chicken. This will help achieve that crispy skin. If the chicken sticks to the pan when you try to flip it, give it more time to cook before turning it. The skin will naturally release from the pan once it’s properly seared.
  • Author: Rosa
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes

Find it online: https://www.lidiarecipes.com/balsamic-chicken-with-figs-and-red-onion-a-perfect-summer-dish-for-beginners/

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