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PrintCider-Braised Chicken with Figs and Caramelized Onions
This recipe uses the natural sweetness of figs and onions, and pairs it with cider and balsamic vinegars to create an elegant-tasting, sweet-tart dish.
![[+]](/images/uploads/recipes/2013/Apr/03/907_view.jpg)
Cider-Braised Chicken with Figs and Caramelized Onions
8 oz
dried figs, preferably Mission
250 g
2 cups
apple cider
500 mL
2 Tbsp
extra virgin olive oil
30 mL
1 Tbsp
butter
15 mL
2
onion(s), large, thinly sliced
2
1 Tbsp
sugar
15 mL
1 clove
garlic, minced
1 clove
2 Tbsp
lemon juice
30 mL
2 tsp
ginger, freshly grated
10 mL
1 1/2 tsp
thyme, fresh, chopped
7.5 mL
12
boneless, skinless chicken thighs
12
1/2 tsp
salt
2.5 mL
1/2 tsp
pepper
2.5 mL
1 Tbsp
balsamic vinegar
15 mL
thyme, fresh, for garnish
Preparation
Serves 6
Cook time :
35 min
|
Preparation time :
10 min
Cider-Braised Chicken with Figs and Caramelized Onions
1
Cut figs in half; trim off tips. In bowl, toss figs with ¼ cup (50 mL) of the cider; set aside.
2
In large nonstick skillet, heat 1 Tbsp (15 mL) of the oil and butter over medium heat; fry onions and sugar, stirring often, until translucent and golden, about 14 minutes. Stir in garlic and half of the lemon juice; fry for 1 minute. Add to fig mixture along with ginger and chopped thyme. Set aside.
3
Sprinkle chicken with salt and pepper. In same skillet, heat remaining oil over medium-high heat; brown chicken, turning once. Add vinegar and remaining cider and lemon juice; bring to boil, scraping up any brown bits from bottom of pan. Add fig mixture; simmer until juices run clear when chicken is pierced, about 15 minutes. Transfer chicken to warmed serving platter and keep warm.
4
Increase heat to high; boil until thickened to consistency of syrup, about 6 minutes. Spoon sauce over chicken.
5
Garnish with thyme sprigs.
