RECIPE – Fig and Walnut Glazed Chicken Thighs

Posted by noshyouraveragefoodie on

INGREDIENTS

  • 6 Boneless Skinless Chicken Thighs
  • Kosher Salt & Pepper , to taste
  • 1 TBS Unsalted Butter
  • 1 medium Shallot – minced (about 3 heaping TBS)
  • 1 clove Garlic – minced
  • 1 (12 oz) Jar Fig Preserves
  • 1 tablespoon Honey (can substitute maple syrup if you don’t have honey)
  • 3 TBS Balsamic Vinegar
  • 1/4 cup red wine (use your favorite!)
  • ½ Cup Walnuts , chopped
  • 1 Sprig Thyme , plus more for garnish

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Spray an 8×8’’ baking dish with non-stick cooking spray and set aside.
  3. In saucepan, sear chicken on both sides quickly (2-3 minutes each side) then transfer to prepared baking dish (they should fit snugly). Season generously with salt and pepper.
  4. Melt butter in a small saucepan over medium heat. Add shallots and season with a pinch of salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar, wine, walnuts and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to medium-low. Simmer, stirring occasionally, until thickened and reduced by half, about 10 minutes. Fish out thyme sprig and discard.
  5. When fig glaze is reduced, spoon it over the thighs, using the back of a spoon to coat evenly.
  6. Transfer to the oven and bake (basting with the glaze every 10 minutes if needed), until chicken is cooked through (internal temperature of 165 degrees F) and juices run clear, about 35-45 minutes. Remove from oven and let chicken rest 5 minutes.
  7. To serve, garnish with additional walnuts and fresh thyme leaves as desired.

In times where I can’t find 12 oz of fig preserves, I’ve subbed in the difference with blackberry or raspberry jam…there’s no wrong flavor though if you cannot find Fig, so feel free to use your favorite jam/preserve flavor!

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