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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.
Serves: 6
Prep Time: 10 min
Cook Time: 35 min

Ingredients

8 oz dried figs, preferably Mission
2 cups apple cider
2 tbsp extra virgin olive oil
1 tbsp butter
2 onion(s), large, thinly sliced
1 tbsp sugar
1 clove garlic, minced
2 tbsp lemon juice
2 tsp ginger, freshly grated
1 1/2 tsp thyme, fresh, chopped
12 boneless, skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
1 tbsp balsamic vinegar
thyme, fresh, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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.

Nutrition Info

Per 300 g serving Amount
Calories310
Protein23 g
Fat13 g
Saturated Fat4 g
Carbohydrate26 g
Fibre2 g
Sugar20 g
Cholesterol100 mg
Sodium320 mg
Per 300 g serving % Daily Value
Potassium13
Calcium4
Iron8
Vitamin A4
Vitamin C20
Vitamin B628
Vitamin B1220
Folate10
Zinc26