Fig Balsamic Glazed Poultry (Printable Version)
Gooey-sweet chicken legs coated with fig balsamic sauce, topped with walnuts and gorgonzola for a standout everyday meal.
# Everything You’ll Need:
01 -
6 skinless, boneless chicken thighs
02 -
Salt (kosher works best), as needed
03 -
Black pepper, as needed
04 -
1 tablespoon butter (unsalted)
05 -
1 medium shallot, diced small (around 3 big tablespoons)
06 -
2 garlic cloves, chopped finely
07 -
12 ounces of fig jam
08 -
2 tablespoons of honey
09 -
3 tablespoons of balsamic vinegar
10 -
5 sprigs of fresh thyme, plus a little extra for decoration
11 -
½ cup of chopped walnuts (optional decoration)
12 -
½ cup of crumbled gorgonzola (optional to sprinkle on top)
# Steps to Cook:
01 -
Set your oven to 425°F (220°C). Spray an 8x8-inch dish with non-stick spray and leave it aside for now.
02 -
Pop the butter into a small pan and melt it on medium heat. Toss in the shallots, sprinkle with 1/4 teaspoon of salt, and stir around till they soften (about 3-4 minutes). Add the garlic and cook until you smell it, another 30-60 seconds. Stir in the fig jam, honey, balsamic vinegar, and one sprig of thyme. Turn it up to boil, then turn it back down to simmer. Let it thicken and cook down by half, stirring now and then. This takes around 10-12 minutes. Take out the thyme sprig and toss it. If you want it smoother, go ahead and puree it with an immersion blender or standard blender.
03 -
Lay the chicken thighs out on a cutting board and make sure they’re dry. Sprinkle both sides vigorously with salt and pepper. Put them into the dish you prepped earlier so they’re close together. Pour the glaze on top and use the back of a spoon to spread it evenly. Drop the 4 leftover thyme sprigs into the dish.
04 -
Place the dish into the hot oven and bake for about 35-40 minutes. Make sure you brush the chicken with the extra glaze once during cooking. Check the temperature; it’s done when it hits 165°F (74°C), and the juices are nice and clear. If you want the top browned, switch to broil for the last few minutes (watch closely so it doesn’t burn!).
05 -
Take the chicken out of the oven and let it rest for 5 minutes. Sprinkle on some fresh thyme. Add walnuts and gorgonzola if you like. Enjoy your meal!
# Extra Suggestions:
01 -
Keep leftovers in the fridge, sealed up tight, for up to 4 days. These nutrition details are approximate and can change based on what you use.