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Vinegar Chicken With Figs
A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It's restaurant-quality food in just 30 minutes.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●cutting board
- ●skillet
- ●pan
📝 Preparation Steps
1
Stir ⅔ cup low-sodium chicken broth, ⅓ cup balsamic vinegar, ⅓ cup red wine vinegar, 2 tsp. honey, and 2 tsp. all-purpose flour in a medium bowl until flour is dissolved (some lumps may remain); set aside.
. honey2 tsp
2
Holding a long thin knife parallel to cutting board and working one at a time, slice 2 skinless, boneless chicken breasts (about 1½ lb. total) in half lengthwise, starting on a long side, to create 4 cutlets. Season lightly with kosher salt and generously with freshly ground pepper. Sprinkle one side of each with 1 Tbsp. all-purpose flour and spread to coat evenly; shake off any excess.
Kosher saltFreshly ground pepper
3
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in batches if needed, cook chicken, flour side down, undisturbed, until deeply browned underneath, about ⏱️ 5 minutes. Turn and cook just until nearly cooked through, about ⏱️ 30 seconds. Transfer to a large plate.
. extra-virgin olive oil, divided3 Tbsp
4
Heat remaining 1 Tbsp. extra-virgin olive oil in same pan. Cook 3 large shallots, quartered through root ends, stirring occasionally and reducing heat if browning too quickly, until blistered in spots and starting to soften, about ⏱️ 5 minutes. Add 3 garlic cloves, coarsely chopped, and cook, stirring, until lightly golden, about ⏱️ 1 minute. Add 2–3 large sprigs thyme, 4 oz. dried Turkish or black Mission figs (11–12), quartered, and reserved broth mixture. Cook, swirling pan and scraping up any browned bits stuck to bottom of pan, until liquid thickens slightly and shallots and figs are tender, about ⏱️ 4 minutes. Add 4 Tbsp. unsalted butter, cut into large pieces, and cook, stirring vigorously, until melted and emulsified; season with salt and pepper if needed.
. extra-virgin olive oil, divided3 Tbsplarge shallots, quartered through root ends3–3 large sprigs thyme2. dried Turkish or black Mission figs (11–12), quartered4 oz. unsalted butter, cut into large pieces4 Tbsp
5
Return chicken to pan and simmer until warmed through, about ⏱️ 45 seconds. Transfer to a platter and serve with toasted country-style bread or warm mashed potatoes.
Toasted country-style bread or warm mashed potatoes (for serving)
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