Tantalizing Sweet Savory Poultry

This sweet-tangy balsamic and fig chicken turns basic weeknight meals into something extraordinary. The gooey glaze gets all caramelized during cooking, making a dish that's just as good-looking as it is tasty without much work from you.

I cooked this the first time when I needed to use up some fig preserves stuck at the back of my cupboard. My folks were so blown away they asked me to make it again and again, and now it's what we cook whenever we want something special without all the trouble.

What You'll Need

• Boneless skinless chicken thighs: This darker meat stays moist and soft while cooking and soaks up all that glaze goodness
• Fig preserves: The main player in our sauce giving natural sweetness and light fruit flavors
• Balsamic vinegar: Brings richness and tang that works against the sweetness from the figs
• Fresh thyme: Adds herby notes that work well with both the meat and fruit
• Shallots and garlic: Build a tasty base for the glaze that's softer than using regular onions
• Honey: Boosts the sweetness and helps make that perfect sticky coating
• Walnuts: You can add these on top for a nice crunch and nutty taste
• Gorgonzola or parmesan: Another topping option that brings creamy richness and deep flavor

Easy Cooking Guide

Get everything ready:

Warm your oven to 425°F and give your baking dish a light spray of cooking oil. This heat works great for getting that golden outside while keeping the inside juicy.

Make your fig sauce:

Melt some butter in a pan over medium heat then toss in chopped shallots with a bit of salt. Let them cook till they're soft and see-through, about 3-4 minutes without letting them brown. Drop in your chopped garlic and stir for about 30 seconds till you can smell it, but don't let it burn. Now add your fig preserves, honey, balsamic vinegar and a sprig of thyme. Let it bubble up briefly then turn down the heat and let it cook till it's half the size and looks thick and shiny, roughly 10-12 minutes. Take out the thyme when you're done.

Get your chicken ready:

While your sauce cooks, dry your chicken with some paper towels and sprinkle plenty of salt and pepper on both sides. This really brings out the flavor. Put them snugly in your oiled baking dish.

Cover with sauce:

Pour your thick fig sauce all over the seasoned chicken, using a spoon to make sure each piece gets coated evenly. Stick the leftover thyme sprigs around the chicken to add more flavor while it cooks.

Cook it through:

Stick the dish in your hot oven and cook for 35-40 minutes till the chicken reaches 165°F inside. Spoon some sauce over the chicken once during cooking. For an extra brown top, switch to the broiler for the last 3-4 minutes but watch it carefully so it doesn't burn.

Let it sit and finish:

Take it out and let the chicken rest for 5 minutes so the juices settle. Top with some chopped walnuts, fresh thyme leaves and crumbled gorgonzola or grated parmesan if you want.

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Those fig preserves really make this dish special. I tried all sorts of fruit jams before landing on figs, and nothing else comes close to the richness they bring. Even my kids who usually turn up their noses at fruit with meat clean their plates and ask for this dish by name.

Prep It Early

This fig and balsamic chicken is great for planning ahead. You can make the sauce up to three days early and keep it in the fridge in a sealed container. When you're ready to use it, just warm it up slowly on the stove until it's runny again. You can also put the whole thing together with raw chicken and sauce, then cover and chill it for up to a day before cooking. Just add around 5-7 minutes to your cooking time if you're putting it in the oven cold.

What To Serve With It

This chicken goes with tons of different sides. For a full meal, I love it with creamy polenta or mashed potatoes that soak up all that yummy sauce. A simple arugula salad with a squeeze of lemon juice and some olive oil gives a nice peppery freshness against the sweet and savory chicken. If you want something more filling, try adding some roasted Brussels sprouts or asparagus that go well with the flavors without taking over. The sticky glazed chicken with all its toppings looks amazing on the plate and works just as well for family dinner as it does for having friends over.

Drinks That Go Well

The mixed sweet and savory tastes in this fig balsamic chicken make it really good with certain drinks. A not-too-heavy red wine like Pinot Noir or Sangiovese works great because they're fruity and not too strong. If you like white wine, try a Chardonnay with a bit of oak that's rich enough to stand up to the big flavors. For folks who don't drink alcohol, sparkling water with a splash of pomegranate juice or iced tea sweetened with honey and lemon tastes refreshing alongside it. The right drink makes this simple dish feel extra special no matter when you're eating it.

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Recipe FAQs

→ Can I swap chicken legs for breasts?

Sure, you can use boneless skinless chicken breasts instead of legs. Just remember that breast meat cooks quicker and might get dry easier. Cut the cooking time down to about 25-30 minutes and make sure the inside temp hits 165°F. Try flattening thicker breasts so they cook more evenly.

→ What works instead of fig preserves?

If you can't find fig preserves, try using apricot, plum, or peach preserves instead. Each one will give you a bit of a different taste but they'll all make a yummy sweet and savory coating. Fruit jams without many seeds work best for a smooth sauce.

→ What can I use if I don't like gorgonzola?

No problem! If gorgonzola's strong taste isn't your thing, freshly grated parmesan works great as the recipe mentions. Other good choices are crumbled feta for a tangy kick, or a mild goat cheese for creaminess without that blue cheese punch.

→ Can I make this chicken ahead of time?

Yep, this dish is great for planning ahead. You can make the sauce up to 3 days early and keep it in the fridge. Season the chicken and store it separately. When you're ready to cook, just pour the sauce over the chicken and bake according to directions, adding a few more minutes if you're starting with cold stuff from the fridge.

→ What foods go well with this chicken?

This fig balsamic chicken tastes amazing with roasted veggies like Brussels sprouts, asparagus, or carrots. Filling sides like mashed potatoes, wild rice, or crusty bread are perfect for soaking up all that tasty sauce. A simple green salad with light dressing also works great to balance out the richness of the meal.

→ How do I make this without dairy?

To skip the dairy, just use olive oil instead of butter when making the sauce. Leave out the cheese topping or go with a dairy-free option. The walnuts still give you a nice crunch, and you can add some nutritional yeast for a cheesy flavor without using any dairy products.