Balsamic Chicken With Figs

This balsamic chicken with figs recipe is one of my favorite quick midweek meal recipes when fresh figs are in season. It doesn’t require much preparation, just chopping an onion and a couple of garlic cloves. Then in just one ovenproof or a cast-iron pan, you cook everything.

I usually have it with an easy-to-prepare side that the kids also love, like basmati rice or potatoes, mashed or baked. So there you go, a family meal ready in less than an hour and without lots of bowls and stuff for cleanup.

Why you should try my recipe

• Easy to prepare, one pan dish.
• Ready in less than an hour.
• Great for midweek meals.
• You can store it in the fridge for up to 2-3 days.

Ingredients & How-to

To make this super easy chicken with figs, I’m using chicken thighs, olive oil, onion, garlic, balsamic vinegar, figs, salt and ground pepper. You could also use chicken legs or drumsticks.

For full quantities check the recipe down below. So let’s get started!

01. There isn’t much preparation needed for this chicken with figs recipe. I just peel and chop the onion and the garlic cloves and set aside them for later. I’m using 3 chicken thighs with the bone-in. I like to pat-dry them with a paper towel to remove any excess water from the packaging and avoid as much of the mess when searing the chicken.

02. I place my cast-iron pan on medium-high heat and when the pan is hot, I add about 2-3 tablespoons of olive oil. I place the chicken thighs with the skin facing down and sear for 3-4 minutes until they get a nice brown color. I flip them and cook for a couple more minutes.

03. I take out the chicken thighs and place them on a plate. Then, I add the chopped onion and saute for 3-4 minutes until it’s soft and translucent. I add the chopped garlic cloves and cook for one more minute. That’s it with the stove, I turn off the heat and preheat the oven to 350F / 180C.

04. Before placing the chicken thighs, I add the balsamic vinegar to the pan. Then I season the chicken thighs with salt and freshly ground pepper on both sides and place them in the pan with the skin facing up.

05. I give the figs a good wash and cut them in half. I place them between the chicken thighs and just drizzle a little bit of olive oil on top.

06. I put it in the oven and bake it for 30-40 minutes. The chicken should be cooked all the way through and have a nice crust. You could use a thermometer to check if you are not sure. The minimum internal temperature should be 165°F / 74°C.

Substitutions

• You could use italian seasoning or mixed herbs for more flavor and aromas.
• You could use drumsticks or boneless chicken legs.

Serving suggestions

We usually have this one-pan chicken with figs with some basmati rice on the side or some mashed potatoes. A simple salad with arugula, cherry tomatoes and a vinaigrette or my green salad with pomegranate and goats cheese are a couple of simple salads that don’t need much preparation and go well with the flavors.

Storage

If you have any leftovers of this balsamic chicken with figs dish, store them in the fridge for up to 2-3 days. When you are ready to have it, warm it up thoroughly in the microwave or the stove for a few minutes. The chicken skin will not be as crispy as when is freshly cooked but it will still taste nice.

FAQ

• How do I know if the chicken is cooked through? The best way to know if the chicken is cooked through is to use an oven thermometer. The minimum internal temperature for a chicken should be 165°F (74°C).