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Fig Chicken with Balsamic Glaze, Gorgonzola, and Toasted Walnuts Recipe

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3.9 from 55 reviews

This Fig Chicken recipe features tender boneless skinless chicken thighs baked in a sweet and tangy balsamic fig glaze, enhanced with shallots, garlic, honey, and fresh thyme. Finished with optional toppings of toasted walnuts and crumbled gorgonzola or goat cheese, it’s an elegant yet simple dish perfect for dinner or entertaining.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 6 whole Boneless Skinless Chicken Thighs
  • Kosher Salt & Pepper, to taste

Balsamic Fig Glaze

  • 1 tablespoon Unsalted Butter
  • 1 medium Shallot, finely diced (about 3 heaping tablespoons)
  • 2 cloves Garlic, minced
  • 1 (12 oz) jar Fig Preserves
  • 2 tablespoons Honey
  • 3 tablespoons Balsamic Vinegar
  • 5 sprigs Thyme, divided (plus more for garnish)

Optional Garnishes

  • ½ cup Toasted Walnuts, chopped
  • ½ cup Gorgonzola or Goat Cheese, crumbled

Instructions

  1. Preheat Oven: Arrange the oven rack in the center position and preheat the oven to 425°F (220°C). Lightly spray an 8×8-inch baking dish with non-stick cooking spray and set aside.
  2. Make Balsamic Fig Glaze: In a small saucepan over medium heat, melt the butter. Add the finely diced shallots and season with ¼ teaspoon salt. Sauté until the shallots are soft and translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
  3. Add Remaining Glaze Ingredients: Stir in the fig preserves, honey, balsamic vinegar, and one sprig of thyme. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Remove the thyme sprig and discard it. For a smoother glaze, optionally puree the mixture using an immersion blender or transfer it to a blender.
  4. Season Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper. Place the chicken snugly into the prepared baking dish.
  5. Coat Chicken with Glaze: Spoon the reduced balsamic fig glaze evenly over the chicken thighs, using the back of the spoon to coat each piece well. Add the remaining 4 sprigs of thyme to the pan for extra aroma during baking.
  6. Bake Chicken: Place the baking dish in the preheated oven and bake the chicken for 35-40 minutes. Halfway through baking, baste the chicken by spooning more glaze over each piece. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. Optional: For a beautiful golden brown finish, switch the oven to broil for the last 3-4 minutes—watch carefully to prevent burning.
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh thyme leaves, toasted walnuts, and crumbled gorgonzola or goat cheese if desired. Serve immediately and enjoy this flavorful dish!

Notes

  • Use bone-in chicken thighs if preferred, but adjust baking time accordingly.
  • Fig preserves can be substituted with other fruit preserves like apricot or peach for a different flavor profile.
  • For a smoother glaze, blending is optional but recommended.
  • Be cautious when broiling; chicken can burn quickly under high heat.
  • Walnuts and cheese add great texture and flavor but can be omitted for a dairy-free or nut-free version.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/fig-chicken-with-balsamic-glaze-gorgonzola-and-toasted-walnuts-recipe/