These sticky, slightly fruity, sweet and savory Fig and Balsamic Glazed Chicken Thighs are easy to prepare. And when garnished with pungent gorgonzola and crunchy walnuts these thighs are even easier to devour! Hi-ya, friends! How goes it?
Is it just me or is this year going incredibly fast already? I thought last year flew by, but as I was looking at the calendar over the weekend, I realized I need to start planning posts for Easter. For real… Easter?! Already?! Gahhh!
I’m starting to develop a fear of sleeping – Hypnophobia. (<– Gotta love google, because I had no idea the medical word for that disorder.)
But for real, I’m starting to fear that I might fall asleep and wake up 10 years older… the way time is flying by anything is possible. I’ve always had FOMO, but now I have hypnophobia on top of that. I need a shrink. Or a dozen cookies so I can eat my feelings. 😉
Anyways, I digress. Sorry for my complete randomness today, I blame it on that lack of sleep. I’ll stop now and cut to the reason you are all here putting up with me. Food. Delicious food at that.Fig & Balsamic Glazed Chicken with Gorgonzola & Walnuts.
These chicken thighs are bomb diggity, my friends. The glaze is sticky, sweet, savory, slightly fruity and seriously scrumptious.
I used boneless, skinless chicken thighs because they are full of flavor – tender, juicy and succulent – but for even more flavor, feel free to use bone-in, skin on chicken thighs. However, if you are one of those people who likes less flavor white meat (ahhh hem – Boy), by all means use chicken breasts.
To finish everything off, and for a little garnishing flare, I sprinkled the glistening, glazed chicken with pungent gorgonzola; crunchy, salty walnuts, and earthy fresh thyme.
The end result? Chicken that is anything (and everything) but boring and bland. But, not only is this chicken ridiculously delish, it is also a breeze to put together. Simply sauté some shallots and garlic in a pan, add in the remaining glaze ingredients and simmer until thickened. Spoon that saucy deliciousness over your chicken, bake, garnish and viola.
Winner winner chicken dinner.
I served mine over mashed potatoes, but this would be equally delicious over cauliflower mash, polenta, rice, quinoa or with roasted vegetables or a salad. Shoot, you could just throw this chicken on a plate and call it a day. 😉
These sticky, slightly fruity, sweet and savory Fig and Balsamic Glazed Chicken Thighs are easy to prepare. And when garnished with pungent gorgonzola and crunchy walnuts these thighs are even easier to devour!
- 6 Boneless Skinless Chicken Thighs
- Kosher Salt & Pepper , to taste
- 1 TBS Unsalted Butter
- 1 medium Shallot – minced (about 3 heaping TBS)
- 1 clove Garlic – minced
- 1 (12 oz) Jar Fig Preserves
- 1 tablespoon Honey
- 3 TBS Balsamic Vinegar
- 1 Sprig Thyme , plus more for garnish
- ½ Cup Walnuts – chopped for garnish
- ½ Cup Gorgonzola – crumbled
- Preheat oven to 425 degrees F. Spray an 8x8’’ baking dish with non-stick cooking spray and set aside.
- Melt butter in a small saucepan over medium heat. Add shallots and season with a pinch of salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to medium-low. Simmer, stirring occasionally, until thickened and reduced by half, about 10 minutes. Fish out thyme sprig and discard.
- Meanwhile, pat chicken thighs dry and transfer to prepared baking dish (they should fit snugly). Season generously with salt and pepper.
- When fig glaze is reduced, spoon it over the thighs, using the back of a spoon to coat evenly.
- Transfer to the oven and bake (basting with the glaze every 10 minutes if needed), until chicken is cooked through (internal temperature of 165 degrees F) and juices run clear, about 35-45 minutes. Remove from oven and let chicken rest 5 minutes.
- To serve, garnish with walnuts, gorgonzola and fresh thyme leaves.
*I served mine over mashed potatoes