Balsamic Chicken Thighs with Figs and Polenta
- 4-6 boneless skinless chicken thighs
- Salt and fresh ground black pepper
- 2 pieces bacon
- Tbsp unsalted butter
- 1 small red onion, thinly sliced
- 2 garlic cloves, chopped
- 6 fresh Mission Figs, stemmed and quartered
- 21/4 cups low sodium chicken broth
- 3 Tbsp balsamic vinegar
- ½ cup instant polenta
- Pat the chicken dry and sprinkle with salt and pepper.
- Heat a 12 inch skillet over medium high heat and add the bacon.
- Cook until crisp and move to a paper towel to drain.
- Add the chicken thighs to the still hot pan and cook on both sides until browned, but not cooked through.
- Transfer the chicken to a plate.
- Pour off all but one tablespoon of bacon fat.
- Add one tablespoon of butter along with the onion and garlic.
- Reduce heat to medium low.
- Season with salt and pepper and cook until the onion softens and begins to brown.
- Add the figs and one half cup of the chicken broth.
- Raise the heat to medium high and simmer.
- Stir and scrape up any browned bits.
- Add the chicken thighs and any accumulated juices to the pan.
- Reduce heat to low and simmer until the chicken is cooked through, about 15 minutes.
- Preheat oven to about 225 degrees.
- Transfer the chicken to an oven safe serving dish and place in the oven to keep warm.
- Turn the heat on the skillet back up to medium high.
- Add the balsamic vinegar to the pan and reduce by half.
- Mash up the onions and figs and pour over the chicken.
- Add the remaining 1 ¾ cups chicken broth to the pan and bring to a simmer.
- Whisk in the polenta, and cook until it thickens.
- Taste and adjust seasoning.
- Spoon polenta onto serving plates, top with chicken and sauce.
- Crumble the bacon from earlier over the top.
- Serve immediately.