Balsamic Chicken with Figs (AIP, Paleo, Whole30)
Chicken simmers in a glossy reduction of balsamic and red wine vinegars with caramelized shallots and fresh sweet figs.
Ingredients
- 3 tbsp olive oil or avocado oil, divided
- 4 boneless, skinless chicken breasts (about 1½ - 2 lb)
- 1½ tsp Kosher salt, plus more as needed
- 3 large shallots, peeled and quartered through the root
- 2 garlic cloves, coarsely chopped
- ⅔ cup chicken stock
- ⅓ cup balsamic vinegar
- ⅓ cup red wine vinegar
- 2 tsp honey
- 8 oz fresh figs, halved (about 6-8)
- 4-6 fresh thyme sprigs
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the chicken generously on both sides with salt. Cook, undisturbed, until golden brown, 3–5 minutes. Flip and cook for 30 seconds more, then transfer to a plate.
- Add the remaining tablespoon of oil to the skillet. Add the shallots and cook, turning occasionally, until browned and caramelized, about 3 minutes. Reduce the heat if they brown too quickly. Stir in the garlic and cook for 1 minute more.
- Pour in the chicken stock, scraping up any browned bits from the bottom. Add the balsamic vinegar, red wine vinegar and honey, stirring until dissolved.
- Return the chicken to the pan. Nestle the figs and thyme sprigs around the chicken. Reduce the heat to medium-low and simmer gently until the chicken is cooked through and the shallots and figs are tender, about 5 minutes.
- Transfer the chicken to a platter and spoon the figs and shallots over top. Discard the thyme. Simmer the sauce 1–2 minutes more if you’d like it thicker, then taste and adjust seasoning. Pour the sauce over the chicken and serve warm.