Balsamic Fig Glazed Chicken

This recipe was originally published to the blog in 2016. I’m giving the post an update. The sauce for this recipe is sweet and tangy. You can make this any time of year using fig jam, but I like making it in fall, when I start craving richer meals.

You never know where inspiration will find you, and this recipe is proof: some years ago, on a road trip, we stopped at a grocery store for a quick meal. I ended up ordering balsamic fig-glazed chicken from the deli counter. My expectations of the deli counter meal were low, so imagine my surprise when I took the first bite and found the glaze to be complex and full of flavor. This make-it-at-home version is far better than that deli version, a perfect dish for a dinner party on a crisp fall evening. Serve with a spicy red wine and this salad from Saveur (I use Asian Pears rather than apples for extra crunch).

Balsamic Fig Glazed Chicken

Published October 6, 2020 by Caitlin Sherwood

Serves: 4   |    Active Time: 60 minutes

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Ingredients:

1 pound boneless, skinless chicken thighs (Breasts also work, but I prefer thighs because they tend to stay juicier; Chicken breasts tend to take longer to cook, so adjust accordingly)

2 tablespoons butter (or coconut oil)

1 medium-sized shallot

2 cloves garlic

1/4 cup red wine

1/4 cup fig jam

1 tablespoon balsamic vinegar

Salt & pepper

4-6 slices of Provolone cheese

Directions:

1. Start the sauce: Mince shallots and garlic. Heat 1 tablespoon butter in saucepan. When butter is sizzling, add shallots and garlic. Sprinkle with a generous pinch of salt, and sauté until shallots are translucent and starting to brown.
2. Pour 1/4 cup red wine into sauce pan. Bring to simmer. Cook for 5-6 minutes, until liquid has reduced by about half. Add 1/4 cup fig jam and 1 tablespoon balsamic vinegar, and stir to incorporate. Simmer sauce, stirring frequently, until the sauce has thickened enough to coat the back of a spoon. Remove from heat and set aside.
3. Season chicken generously with salt. Cook the chicken: heat remaining 1 tablespoon butter in a skillet over medium heat. When butter is sizzling, place chicken in pan. Cook on one side, without moving, for 5-6 minutes, or until chicken easily releases from the pan (if chicken sticks, it likely needs to cook a bit longer). Spoon about half of the fig sauce over the cooked side of the chicken, and continue to cook on the second side for 5 more minutes, or until and internal temperature of chicken reaches 165°F. Spoon remaining fig sauce over chicken, and top each piece with a slice of provolone. Place lid on pan, and cook for 1-2 more minutes, until cheese is melted.
4. Transfer to serving plates, and season to taste with freshly cracked black pepper.
5. Note: You can also grill the chicken if that’s more your style. The cheese will melt very quickly if you go this route, so watch closely.

Artichoke & Provolone Soup

This soup is California to me. It is first and foremost, a reminder of the road trips my mom and I would take down the Californian coast when I was a kid, and the soup she always told me has her favorite: Artichoke Provolone. Of course, almost all of artichokes sold commercially in the US are grown in California... it's climate is just sublimely artichoke-y. 

There is a part of California that has always been subtly homey to me; My grandparents owned a small farm in the northern part of the state for most of my life, and I would visit over the summer to chase the chickens around. There were always plenty of hugs. My grandmother and I would play solitaire in the dated kitchen. Sometimes we would walk to the grocery store or go to the swimming pool. The days were bright and our kitchen was full of warmth.

When you take canned artichoke hearts and you blend them into a creamy soup the result is surprisingly bright. There are notes of acidic lemon, the nuttiness of the artichoke and the full, creamy body of the soup itself, thanks to a healthy heaping of cheese and potatoes. It is bright, and full of warmth. 

My last trip to California started as a business trip but ended very personal with a visit to my grandmother in the hospital. As luck would have it, I was waiting for inspiration to write and share this recipe on that very day: a bowl of artichoke provolone soup was exactly what was needed. 

Artichoke & Provolone Soup

Paleo, Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

If you love artichokes, this creamy soup is a must-try.

Serves: 8   |    Total Time: 40 minutes

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Ingredients:

• 33 ounce jar of artichoke hearts (I get this by the 2-pack at Costco)
• 1 pound white potatoes (3 medium sized)
• 4 cups broth
• 1 tablespoon butter or coconut oil
• 1 white onion
• 3 cloves garlic
• Salt & pepper
• 1 cup shredded provolone (3/4 for soup, 1/4 for garnish)
• 3/4 cup heavy cream
• Optional: More artichokes for garnish
• Optional: More cream for garnish

Directions:

1. Heat 1 tablespoon coconut oil or butter over medium heat on the stove. Dice onion, and add to the pot. Mince the garlic, and add that as well. Stir. Cook until onions are translucent.
2. Meanwhile, peel and dice the potatoes. Add diced potatoes to the pot, then add artichokes, and a few cracks of salt & pepper. Pour broth into pot, and cover. Bring to gentle boil. Cook until potatoes are tender all the way through: about 10-15 minutes (test them with a fork occasionally).
3. Working in batches, transfer soup to a high-speed blender and puree until smooth (I use a BlendTec , which is really good at getting all of the artichoke pureed. I’ve also tried with an immersion blender, and it works but the artichoke does not get blended as well).
4. Return soup to pot. Stir in cheese and creamy, allowing the cheese to melt as you do. Add additional salt and pepper to taste. Serve hot, topped with additional cheese, a drizzle of cream, artichokes, and a crack of fresh pepper.