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.

Slow Cooker Beef Bourguignon with Sweet Potato Mash

Beef Bourguignon is a dish best enjoyed on a snowy winter evening. It’s hearty, in a stick-to-your-bones sort of way, but made with simple, real ingredients. This version comes together in your slow cooker, so you can leave it simmering while you’re out doing what you like to do! When you arrive back home, your kitchen will smell like a home-style French restaurant.

Slow Cooker Beef Bourguignon with Sweet Potato Mash

Published December 7, 2015 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 active minutes

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Ingredients:

For the Stew:

1 pounds beef stew meat, diced

1 tablespoon coconut oil

1 white onion, diced small

2 garlic cloves, minced

2 stalks of celery, diced small

2 carrots diced small

2 tablespoons tomato paste

3/4 cup broth

3/4 cup dry red wine

1 bay leaf

1 teaspoon fresh rosemary, minced

1 sprig thyme

Salt & pepper

Minced parsley for garnish (optional)

For the Mash:

3 Hana sweet potatoes (these are white-fleshed sweet potatoes with tan skin)

1 teaspoon butter

2-3 tablespoons milk

Salt & pepper to taste

Directions:

1. Heat coconut oil in the bottom of a pot of medium heat (or an Instant Pot) on the Sauté setting).
2. When oil glistens, add beef. Brown for 2-3 minutes on each side. Then, use tongs to remove beef from pot—set on a plate and set aside.
3. Add garlic, onion, carrots and celery to pan. Sprinkle with a pinch of salt. Sauté, stirring occasionally, until onions are translucent.
4. Add flour, mixing to coat the onions, and then add tomato paste, mixing to incorporate. Allow to cook for about 2 minutes.
5. If using a regular pot, transfer mixture to a slow cooker. If using an Instant Pot, add beef back into pot. Add wine, broth, bay leaf, thyme and rosemary. Season with another pinch of salt, and several cracks of freshly ground black pepper. Place lid on pot, and set to slow cooker setting for 6 hours on Medium (On an Instant Pot, use the “Adjust” button to set to medium).
6. 15 minutes before you’re ready to eat, make the mashed sweet potatoes: prick sweet potatoes with a fork and heat in microwave until tender through.
7. Carefully remove potatoes from microwave (they’ll be very hot!), and chop off any hard ends. If you prefer, use a sharp knife to carefully peel away and discard the skin (I like to leave about half of the skin in my mash potatoes, and peel away the rest). Place potatoes in a large bowl, and mash with a potato masher or a large fork. Add butter and milk, and continue to mash until soft and only a few chunks remain. Season with salt & pepper to taste.
8. Serve: Scoop mash potatoes into serving bowls, then top with beef stew. Sprinkle with parsley, and enjoy hot.