Baked Chicken Thighs with Figs and Red Onions

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

With shallots, red onions, figs and balsamic vinegar and mustard sauce, this one pan baked chicken thighs taste flavoursome and aromatic. It's fancy enough to serve to guests yet easy enough to make for weeknight dinners. As always, I prefer using bone in skin on chicken thighs/legs, but if you have to use chicken breast, then at least use the one with skin intact. The crispy skin balances nicely with the mellow textures of the cooked figs to make this chicken meal really special and delicious.

 

1 tbsp Chicken schmalz (or olive oil) 1.2 kg /4-6 Chicken thighs, bone in skin on Salt and pepper, to taste 3 Shallots, peeled and chopped 2 Garlic cloves, peeled and chopped 2 Red onions, peeled and sliced 2-3 Thyme sprigs 2 tbsp Balsamic vinegar 1/2 tbsp Dijon mustard 250 ml Chicken stock 5-7 Fresh figs, halved or quartered if large 1-2 tbsp Fresh herbs, chopped (to garnish)

1. Preheat the oven to 180C/350F. Rub the chicken thighs with salt and pepper. Heat the chicken schmalz or olive oil in an ovenproof frying pan.
2. Fry the chicken thighs skin-side down for 6-8 minutes until nicely golden. Turn over and cook for another 3-5 minutes. Transfer to a plate.
3. In the same pan, add the chopped shallots and garlic and fry until fragrant for 4 minutes. Add the thyme leaves and sliced red onions and fry for 3 further minutes.
4. Add in vinegar, mustard and chicken stock. Bring to the boil and simmer for 4 minutes. Return the chicken thighs to the pan. Spoon some sauce over the meat. Arrange sliced wigs between the chicken. Bake the chicken thighs in the middle of hot oven for 35-40 minutes until golden and cooked through.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com