Chicken with Balsamic-Fig Glaze

Ok, first of all let me tell you: this was delicious. I know, I know, this isn’t the healthiest recipe ever (uh. understatement much?) But I made it on March 20th which is not only the first day of spring, but also the day I turned 29, so I figured a little over-indulgence was due on both counts. Also, I totally created this recipe myself and I do not measure things, so my amounts are estimates to the best of my ability.

Chicken with Balsamic-Fig Glaze

1 Tbsp olive oil

2-3 oz pancetta, chopped (bacon would be ok too but pancetta is extra super delicious. I get it in the deli at my grocery store.)

6 boneless skinless chicken thighs

flour, seasoned for dredging (mine had salt, pepper, garlic, and powdered rosemary)

3/4 C white wine

4 cloves garlic, chopped

2-3 Tbsp balsamic vinegar

2 Tbsp fig spread (I used Dalmatia® Fig Spread Original, which I found in a specialty foods section at my grocery store but if you can’t find it, click that link to buy it from Amazon! WORTH IT. I’ll be posting a couple other recipes using the fig spread as well, so don’t worry about it going to waste.)

Fresh chopped rosemary would be really good in this but I didn’t have any. So use it if you have some!

Heat oil in a large skillet. Add pancetta and cook til crisp. Remove from pan, retaining drippings, and set pancetta aside. Dredge chicken thighs in the seasoned flour and put in the hot pan. Brown on both sides. Remove to a plate. Add wine and stir, scraping bottom of pan with your wooden spoon to deglaze pan (that just means you’re pulling up all the delicious stuck-on goodness at the bottom of the pan) Add garlic. Put pancetta back in pan, add balsamic vinegar and fig spread. Stir til the fig spread melts and the mixture bubbles. Reduce heat to low and put chicken back in pan. Cover and cook over low for about 10 minutes, turning thighs once or twice, til the chicken is cooked through. Serve hot with the sauce spooned over the chicken. Walk an extra mile.

I hope you enjoy this as much as I did! If you try it, let me know how it turns out for you, and whether my guesstimates were close. (Unless you hated it, then shut up. Hahhaa just kiddin! I’m pretty sure that hating this recipe is impossible!)

I paired this meal with Seven Daughters White Winemaker’s Blend which is a blend of seven different white wines. It’s very good, and on the sweet side. To me, it sort of tastes like oranges but Tim said he couldn’t taste that.

I am not being paid for this post.