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For the Balsamic Glaze
Fig Balsamic Chicken Thighs w/ Carrots
Ingredients
4-6 bone-in chicken thighs
Pinch of salt & pepper
3 to 4 carrots, peeled
2 large shallots
1 cup dry figs, about 8
1 cup low chicken or vegetable broth
For the Balsamic Glaze
1/4 cup pure maple syrup
1 tbsp dijon mustard
3 cloves crushed garlic
Pinch of salt & pepper
Fresh thyme, to top
Instructions
- Preheat the oven to 375 F
- Prepare your ingredients: roughly chop the peeled carrots into 2″ pieces and cut the shallots into half.
- Heat a large cast iron skillet or oven safe skillet on medium heat and add in the of olive oil.
- Lightly season the chicken thighs with salt & pepper. Sear the chicken skin side down for 3-4 minutes, until brown. Remove from the pan and set aside.
- Add chopped carrots, sliced figs and shallots to the skillet and season lightly with salt and pepper, then pour in broth.
- Place the chicken thighs on top of the veggies.
- In a small bowl or mixing cup, prepare the balsamic glaze by whisking together the balsamic, maple syrup, mustard, garlic, and salt & pepper. Pour the sauce over the chicken and veggies.
- Add Fresh Thyme.
- Cover the pan and bake in the oven for 35 minutes. After 35 minutes, spoon the sauce over the chicken, adding another 1/2 cup of water or vegetable broth if needed. Finish baking uncovered for another 10 to 20 minutes. Bake until chicken thighs reach 165 degrees.
- Garnish with more fresh Thyme when ready to serve.
ENJOY!!
*I served this with mashed potatoes but this could be a standalone dish or also served with a side salad or rice.