Ingredients
- 4-6 bone-in chicken thighs
- 2 Tbsp. J. Olive Co. Garlic Olive Oil
- Salt & pepper
- 3 large carrots, peeled
- 4 shallots
- 1 cup dry figs, about 8
- 1 – 1.5 cups low-sodium vegetable broth or water
Balsamic Glaze
- 1/3 cup J. Olive Co. Fig Balsamic
- 1/4 cup pure maple syrup
- 1 tbsp Dijon mustard
- 2 cloves crushed garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh thyme, to top
Instructions
- Preheat the oven to 375 degrees. Roughly chop the peeled carrots into 2″ pieces. Cut 3 of the shallots into half and dice the 4th one. Finely dice 1/2 of the figs and slice the remaining ones in half.
- Heat a large brasier or oven-safe skillet on medium heat and add in the two tbsp of olive oil. Pat the chicken dry and lightly season with salt & pepper. Sear the chicken skin side down for 3-4 minutes, until brown. Remove from the pan and set aside.
- Add the diced shallot and diced figs to the pan, stirring on medium heat for another 3-4 minutes. Add in the chopped carrots and shallots and season lightly with salt and pepper, then pour in the vegetable broth. Place the chicken thighs on top of the veggies with the remaining sliced figs.
- In a small bowl or mixing cup, prepare the balsamic glaze by whisking together the balsamic, maple syrup, mustard, garlic, and salt & pepper. Pour half of the glaze over the chicken and veggies, cover and bake in oven for 45 minutes.
- After 45 minutes, spoon rest of sauce over chicken, adding more vegetable broth if needed. Bake uncovered for another 20 minutes. Garnish with fresh herbs when ready to serve.
Original Recipe: https://bit.ly/3Tgi1fw