Recipe. You Won't Want to Miss This!

Balsamic Chicken with Figs

So what happens when Sarah Ehrenson has an “over abundance” of kale on hand, AND figs generously gifted by a friend? An adaptation of Every Last Bite’s Balsamic Chicken with Figs and Red Onion. If you are not familiar with this website, we encourage you to check out their recipes which feature “clean eating” and healthy choices. It’s one pan… bon appétit!

1 tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp pepper

6 chicken thighs (skin on, bone in)

2 tbsp balsamic vinegar

1/2 tbsp dijon mustard

1 tbsp honey

3 shallots, chopped small

2 cloves garlic, crushed

2 medium red onions, sliced thin

1 handful of fresh thyme

1 cup chicken stock

3-4 cups chopped kale

12 fresh figs, halved

Preheat oven to 350 degrees.

Using a large cast iron pan (large oven proof pan), heat the olive oil; season the chicken thighs with salt and pepper. Brown in oil, skin side down first and then the other, approximately 4 minutes per side. Skin should be golden brown. Transfer chicken to a plate and set aside, lowering the pan to medium-low.

Whisk together vinegar, mustard and honey.

Add the shallots and garlic to the pan, cooking until the shallots soften and garlic becomes fragrant, approximately 4 minutes. Holding 1 tsp of fresh thyme aside, add sliced red onion and thyme and cook for about 3 minutes more. Pour whisked ingredients and chicken stock into the pan and simmer for 4-5 minutes.

Turn off heat. Add kale and place chicken thighs on top, skin side up. Add fig halves around the pan. Spoon some of the liquid over the chicken and figs and place pan in preheated oven. Cook for approximately 40 minutes until chicken thighs are cooked through.

Serve with crusty bread.

Serves 4