Balsamic Fig Chicken Recipe
User Reviews
4.7
Balsamic Fig Chicken Recipe
Description
The recipe begins by crisping diced thick-cut bacon in a skillet, then searing chicken thighs until medium brown. After removing the chicken, cremini mushrooms are cooked in the remaining oil until browned. Fresh chopped green figs are added briefly to soften and blend with the mushrooms.
Next, marsala wine and balsamic glaze deglaze the pan, lifting the browned bits to enrich the sauce. Chicken stock and cooked bacon are combined, then the chicken is returned to the skillet to finish cooking through while the sauce thickens slightly. This method provides tender chicken infused with the rich flavors of bacon, mushrooms, figs, and tangy balsamic.
The finished dish is served with fresh cracked black pepper, additional balsamic glaze, fresh figs, and parsley for balance and garnish, highlighting the sweet and savory contrast distinctive to this preparation.
Ingredients
- 2 lices Bacon diced, thick-cut
- 8 chicken thigh bone-in
- 10 ounces cremini mushroom quartered - about 4 large handfuls
- 4 figs chopped small, fresh, green
- ½ cup marsala wine
- 2 tablespoons balsamic glaze plus extra to serve
- 1 cup chicken stock
- black pepper to serve, fresh cracked
- fig
- parsley
Instructions
- Cook the bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove the bacon from the pan and then add the chicken, skin side down. If you're using skinless, place the chicken in the pan on the side where the skin used to be. Cook the chicken until it is medium brown, about 10 minutes. Remove the chicken from the pan and drain off all but a thin layer of the oil.
- Add the mushrooms to the skillet and cook, stirring occasionally, until they are brown, about 10 minutes. Add the figs to the skillet and stir constantly until they just start to soften, about 1 minute. Add the marsala and balsamic glaze and scrape all the delicious brown bits off the bottom of the skillet.
- Pour in the chicken stock and bacon and stir. Place the chicken back in the skillet, skin side up, and let it cook until the chicken is cooked through and the sauce thickens, about 15 minutes.
- Serve with some fresh cracked pepper, a few fresh figs, a little sprinkle of parsley, and a drizzle of balsamic glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 453kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 45g | 90% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 394mg | 16% |
| Potassium | 1060mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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