Chicken With Figs And Balsamic Vinegar Recipes

Steps:

• Pat chicken thighs dry and season both sides with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
• Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
• Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.

Steps:

• Heat the oil in a large skillet over med-high heat.
• Sprinkle the chicken evenly with the salt and pepper.
• Add the chicken to the skillet and brown on all sides.
• Transfer the chicken to the insert of a 5- to 7-quart slow cooker.
• Deglaze the pan with the vinegar and port, scraping up any browned bits from the bottom of the pan.
• Add the broth and transfer the contents of the skillet to the slow cooker.
• Add the thyme and figs and stir to combine.
• Cover and cook on HIGH for 2 hours, until the chicken is cooked through and the sauce is syrupy.
• Serve the chicken from the cooker set on warm.

Steps:

• Sprinkle both sides of chicken evenly with 1 1/2 tsps thyme, 1/4 tsp salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat.
• Add chicken and cook for 6 minutes on each side or until no longer pink. Remove from pan and keep warm by covering plate with towel or placing in warm oven.
• Reduce heat to medium and add butter to skillet.
• Add onions and saute for 3 minutes.
• Add broth, vinegar, soy sauce and figs.
• Simmer until sauce is reduced to 1 cup (about 3 minutes).
• Add 1 tablespoon thyme and 1/4 tsp salt.
• Cut chicken breasts on the diagonal into slices. Serve sauce over chicken.

Steps:

• Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
• Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
• Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
• Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.