Fresh figs are available during mid to late summer through early fall and can be used in both sweet and savory dishes. Serve this savory balsamic glazed chicken dish with an arugula salad, grilled zucchini, and 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
