Ripe figs bring a touch of natural sweetness to this savory balsamic glazed chicken, creating a beautifully balanced dish that captures the taste of early fall. The glaze caramelizes into a glossy sauce that pairs perfectly with an arugula salad, grilled zucchini, and a side of cauliflower rice or basmati rice.
Ingredients
2 tablespoons
extra virgin olive oil
3 pounds
bone-in chicken thighs
1 teaspoons
sea salt
½ teaspoons
black pepper
1 medium
sweet onion
cut into crescent moons
1 pints
fresh figs
halved
4 tablespoons
balsamic vinegar
1 tablespoons
raw honey
1½ teaspoons
dried thyme
¾ cups
chicken stock
