Cider-Braised Chicken with Figs and Caramelized Onions

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

Ingredients

  • Serves: 6
  • Prep Time:
  • Cook Time:
  • 8 oz (230 g) dried figs, preferably Mission
  • 2 cups (500 mL) apple cider
  • 2 tbsp (30 mL) extra virgin olive oil
  • 1 tbsp (15 mL) butter
  • 2 onion(s), large, thinly sliced
  • 1 tbsp (15 mL) sugar
  • 1 clove garlic, minced
  • 2 tbsp (30 mL) lemon juice
  • 2 tsp (10 mL) ginger, freshly grated
  • 1 1/2 tsp (7.5 mL) thyme, fresh, chopped
  • 12 boneless, skinless chicken thighs
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) pepper
  • 1 tbsp (15 mL) balsamic vinegar
  • thyme, fresh, for garnish
  1. Cut figs in half; trim off tips. In bowl, toss figs with ΒΌ 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.

Nutrition Info

  • Per 300 g serving Amount
  • Calories 310
  • Protein 23 g
  • Fat 13 g
  • Saturated Fat 4 g
  • Carbohydrate 26 g
  • Fibre 2 g
  • Sugar 20 g
  • Cholesterol 100 mg
  • Sodium 320 mg
  • Per 300 g serving % Daily Value
  • Potassium 13
  • Calcium 4
  • Iron 8
  • Vitamin A 4
  • Vitamin C 20
  • Vitamin B6 28
  • Vitamin B12 20
  • Folate 10
  • Magnesium 16
  • Zinc 26

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