Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction

1. 1

   Pat the chicken thighs dry and season both sides with salt and pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken thighs and cook for 3 to 4 minutes on each side. Add the figs, chicken broth, balsamic vinegar, and shallot. Bring to a boil, cover, reduce the heat, and simmer until the 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 the thighs to a serving plate and keep warm.

3. 3

   Use a slotted spoon to remove the figs from the skillet and arrange them around the chicken on the plate.

4. 4

   Add the minced rosemary to the skillet, increase the heat to medium-high, and bring it to a full boil to make the reduction. Continue boiling, stirring often, until the liquid reduces to about 1 cup, 8 to 10 minutes. Drizzle the balsamic reduction over the chicken and figs and garnish with rosemary sprigs. Serve warm.

• Calories 217.93 kcal Moderate
• Protein 22.03 g Good Source
• Carbs 1.94 g Moderate
• Total Fat 14.13 g Moderate
• Saturated Fat 3.8 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 101.4 mg High
• Sodium 256.54 mg Moderate
• Fiber 0.12 g Low Source
• Sugar 1.67 g Low Source
• Added Sugar 0.02 g Low Source
• Calcium 3.56 mg Low Source
• Iron 1.21 mg Low Source
• Potassium 27.55 mg Low Source
• Vitamin A 5.66 mcg_rae Low Source
• Vitamin C 0.43 mg Low Source
• Vitamin D 0.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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