Balsamic Chicken Thighs with Figs and Polenta



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



  1. Pat the chicken dry and sprinkle with salt and pepper.
  2. Heat a 12 inch skillet over medium high heat and add the bacon.
  3. Cook until crisp and move to a paper towel to drain.
  4. Add the chicken thighs to the still hot pan and cook on both sides until browned, but not cooked through.
  5. Transfer the chicken to a plate.
  6. Pour off all but one tablespoon of bacon fat.
  7. Add one tablespoon of butter along with the onion and garlic.
  8. Reduce heat to medium low.
  9. Season with salt and pepper and cook until the onion softens and begins to brown.
  10. Add the figs and one half cup of the chicken broth.
  11. Raise the heat to medium high and simmer.
  12. Stir and scrape up any browned bits.
  13. Add the chicken thighs and any accumulated juices to the pan.
  14. Reduce heat to low and simmer until the chicken is cooked through, about 15 minutes.
  15. Preheat oven to about 225 degrees.
  16. Transfer the chicken to an oven safe serving dish and place in the oven to keep warm.
  17. Turn the heat on the skillet back up to medium high.
  18. Add the balsamic vinegar to the pan and reduce by half.
  19. Mash up the onions and figs and pour over the chicken.
  20. Add the remaining 1 ¾ cups chicken broth to the pan and bring to a simmer.
  21. Whisk in the polenta, and cook until it thickens.
  22. Taste and adjust seasoning.
  23. Spoon polenta onto serving plates, top with chicken and sauce.
  24. Crumble the bacon from earlier over the top.
  25. Serve immediately.

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