Vinegar-Braised Chicken Thighs with Figs and Shallots

Name: Vinegar-Braised Chicken Thighs with Figs and Shallots
Prep time: 15 min
Cook time: 50 min
Yield: 4 servings
Ingredients: 2.5 pounds bone-in, skin-on chicken thighs; 1.25 teaspoons kosher salt; 0.5 teaspoon black pepper; 1 tablespoon olive oil; 3 medium shallots; 8 ounces dried figs; 0.333 cup red wine vinegar; 1.5 cups chicken broth; 6 sprigs fresh thyme; 1 tablespoon unsalted butter

Tender chicken thighs are browned and gently braised with sweet dried figs, shallots, fresh thyme, and tangy vinegar until finished in a glossy pan sauce. Serve this elegant fall skillet dinner with mashed potatoes, rice, or crusty bread.

Prep: 15 min · Cook: 50 min · Yield: 4 · Method: Stovetop

Vinegar-Braised Chicken Thighs with Figs and Shallots

Ingredients

2.5 pounds bone-in, skin-on chicken thighs
1.25 teaspoons kosher salt
0.5 teaspoon black pepper
1 tablespoon olive oil
3 medium shallots
8 ounces dried figs
0.333 cup red wine vinegar
1.5 cups chicken broth
6 sprigs fresh thyme
1 tablespoon unsalted butter

Cooking instructions

Pat the chicken thighs dry. Season all over with the salt and black pepper. Peel and halve the shallots, and halve the figs if large. (about 5 min)
Heat a large skillet over medium-high heat. Add the olive oil, then arrange the chicken skin-side down. Cook without moving until the skin is deeply golden and crisp, 7 to 9 minutes. Turn and cook for 2 minutes more. Transfer the chicken to a plate. (about 11 min) — Medium-high heat
Pour off all but 1 tablespoon of fat from the skillet. Add the shallots cut-side down and cook until lightly browned, about 3 minutes. Stir in the figs and cook for 1 minute. (about 4 min) — Medium heat
Add the vinegar and scrape up the browned bits from the bottom of the skillet. Simmer until reduced by about half, 2 to 3 minutes. (about 3 min) — Medium-high heat
Pour in the chicken broth and add the thyme. Return the chicken skin-side up, along with any juices, keeping the skin above the liquid. Bring to a gentle simmer, cover, and cook until the chicken is tender and reaches at least 165°F in the thickest part, 25 to 30 minutes. (about 30 min) — Low simmer
Transfer the chicken, figs, and shallots to a serving platter. Remove the thyme sprigs. Simmer the pan liquid uncovered until slightly thickened, 3 to 5 minutes, then whisk in the butter. Taste and adjust the salt and pepper. Spoon the sauce over the chicken and serve. (about 5 min) — Medium heat