Cut figs in half; trim off tips. In bowl, toss figs with ¼ cup (50 mL) of the cider; set aside.
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.
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.
Increase heat to high; boil until thickened to consistency of syrup, about 6 minutes. Spoon sauce over chicken.
Garnish with thyme sprigs.
- 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