Braised Chicken with Figs Honey Vinegar

Elevate your weeknight dinner routine with Braised Chicken with Figs, Honey, and Vinegar—a dish that balances savory, sweet, and tangy flavors in every bite. Tender, golden-brown chicken thighs are simmered to perfection in a luscious sauce made with balsamic vinegar, honey, and chicken broth, while fresh figs lend their natural sweetness and a sophisticated touch. Aromatic garlic, thyme, and sautéed onions round out the flavor profile, creating a dish that feels both comforting and elegant. Ready in under an hour, this one-skillet recipe is perfect for entertaining or indulging in a gourmet meal at home. Serve with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every drop of the irresistible sauce.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves fresh garlic cloves, minced
• 12 pieces fresh figs, halved
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 cup chicken broth
• 4 sprigs fresh thyme sprigs
• 1 teaspoon salt
• 0.5 teaspoons black pepper, freshly ground

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Step 3

Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set aside.

Step 4

In the same pan, reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the honey and balsamic vinegar, stirring to combine. Let it simmer for 1-2 minutes to thicken slightly.

Step 7

Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.

Step 8

Return the chicken thighs to the pan, skin-side up, and scatter the halved figs and thyme sprigs around them.

Step 9

Bring the mixture to a gentle simmer, then cover the pan and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is cooked through and tender.

Step 10

Remove the lid and spoon some of the sauce over the chicken thighs. Increase the heat slightly and let the sauce reduce for 5-7 minutes to achieve a thicker consistency.

Step 11

Serve the braised chicken hot, garnished with the cooked figs and thyme, alongside crusty bread, rice, or mashed potatoes.

Nutrition Facts

Serving size	(1408.2g)

Amount per serving	% Daily Value*
Calories	2381.2

Total Fat 139.7g	0%
Saturated Fat 38.7g	0%
Polyunsaturated Fat 0g
Cholesterol 846mg	0%
Sodium 3673.8mg	0%
Total Carbohydrate 77.8g	0%
Dietary Fiber 3.7g	0%
Total Sugars 63.3g
Protein 206.5g	0%

Vitamin D 0IU	0%
Calcium 211.4mg	0%
Iron 10.8mg	0%
Potassium 2760.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 34.5%

Carbs: 13.0%