Balsamic and Fig Chicken




Prep Time


Cook Time

We enjoy this meal in the autumn when our fig tree is laden with fruit.


  • 4–6 skinless, bone-in chicken thighs
  • Salt and ground black pepper, to taste
  • 1 tablespoon cooking oil
  • 1 large shallot – finely diced
  • 1 red onion – thinly sliced
  • 2 cloves garlic – crushed
  • 1 teaspoon finely chopped fresh thyme or rosemary
  • 1 cup chicken stock
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1½ teaspoons dijon mustard
  • 4–6 fresh or dried figs – halved


  • Preheat oven to 175°C (155°C).
  • Season the chicken with salt and pepper.
  • Heat the oil in a large ovenproof pan. Cook the chicken for about 2 minutes each side until golden. Transfer to a plate.
  • Add the shallot to the pan and cook for 2 minutes.
  • Add the red onion, garlic and thyme or rosemary and cook for another 2 minutes.
  • Whisk the stock, vinegar, honey and mustard in a small bowl.
  • Add to the pan and simmer for 4 minutes.
  • Return the chicken to the pan and add the figs. Spoon the sauce over the chicken and figs.
  • Bake for 35 minutes or until the chicken is cooked through.