Fig Balsamic Chicken
Servings: 4
Recipe inspired by Sara Moulton
Ingredients:
- 1 1/2 pounds, chicken thighs – skin in and bone in
- Kosher salt and fresh ground black pepper
- 2 tablespoons, il Fustino EVOO
- 1 medium, onion – chopped
- 1 clove, garlic – minced
- 1 14 1/2 ounce can, diced tomatoes – with juice
- 1/4 cup, il Fustino Fig Balsamic
- 1 cup, canned chicken broth or chicken stock
- 2 tablespoons, unsalted butter
Directions:
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper
Heat the oil in a large skillet over high until hot
Reduce heat to medium high and add the chicken thighs, skin side down
Saute for 6 minutes or until the skin is nicely browned
Turn the chicken over and saute for 12 to 14 minutes, or until the chicken is just cooked through
Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil
Reduce heat to medium
Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes
Add the garlic and cook 1 minute
Add the tomatoes and cook until softened slightly, about 3 minutes
Add the vinegar and broth and simmer for 5 minutes
Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted
Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce.