Cider-Braised Chicken with Figs and Caramelized Onions

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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. Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner.

  • Serves: 6
  • Prep Time:
  • Cook Time:
  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.

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