fig

Serves 4-6

Ingredients

• 6 Boneless Skinless Chicken Thighs
• Kosher Salt & Pepper , to taste
• 1 tablespoon of butter olive oil
• 1 medium Shallot – minced (about 3 heaping TBS)
• 1 clove Garlic – minced
• 1 (12 oz) Jar Fig Preserves
• 1 tablespoon Honey
• 3 tablespoons Fig Balsamic Vinegar
• 1 Sprig Thyme or rosemary, plus more for garnish
• ½ Cup Walnuts – chopped for garnish
• ½ Cup Goat Cheese – crumbled

Instructions

1. Preheat oven to 425 degrees F. Spray an 8×8’’ baking dish with non-stick cooking spray and set aside.
2. Pour butter olive oil into 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 and sprig of thyme or rosemary. 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 or rosemary sprig and discard.
3. Meanwhile, pat chicken thighs dry and transfer to prepared baking dish (they should fit snugly). Season generously with salt and pepper.
4. When fig glaze is reduced, spoon it over the thighs, using the back of a spoon to coat evenly.
5. 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.
6. To serve, garnish with walnuts, goat cheese and fresh thyme or rosemary.