Description
Juicy chicken thighs meet the sweet tang of balsamic fig glaze and deeply caramelized onions for a savory-sweet comfort dish that’s as easy as it is elegant. Perfect for weeknights or entertaining.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 1/2 cup fig jam or preserves
- 1/4 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 sprigs fresh thyme
- 1 tablespoon butter
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season chicken thighs on both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear until golden, about 5 minutes. Flip and sear the other side for 2 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add sliced onions to the skillet and cook, stirring occasionally, for 15–20 minutes until deeply caramelized and golden brown.
- In a small bowl, whisk together fig jam, balsamic vinegar, and chicken broth. Pour over the caramelized onions.
- Nestle the chicken thighs back into the skillet, skin-side up. Add fresh thyme sprigs.
- Transfer skillet to the preheated oven. Bake uncovered for 30 minutes, or until chicken reaches an internal temperature of 165°F.
- Remove from oven. Stir in butter until melted. Let rest 5 minutes.
- Serve chicken and onions with the pan sauce drizzled on top. Garnish with fresh parsley.
Notes
For extra depth, add a minced shallot along with the onions. If you don’t have fig jam, substitute with apricot preserves or honey. For a non-alcoholic version, use pomegranate juice instead of balsamic.
Nutrition
- Calories: 410
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 24g