I purchased a set of Fruit-Flavored Balsamic Vinegar from Costco a while back (unfortunately no longer available) and came up with this recipe. I've always loved the combination of fig and thyme and thought they would go really well with chicken. OMG, was I right! The fruity vinegar paired so perfectly with the savory soy sauce and earthy tyme. The chicken was also off-the-bone tender and flavorful from the braising. I served it over our favorite Cheesy Polenta and it was definitely a winner on a weeknight!
2 chicken thighs, skin-on, bone-in
Salt and pepper
1 Tbsp olive oil
1/4 c chopped onion
1 clove of garlic, minced
1/2 tsp dried thyme
1/2 c chicken broth
1/4 c Fig Balsamic Vinegar
1/2 tsp soy sauce
1 Tbsp butter
1. Season both sides of chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove and keep warm.
2. Reduce heat to medium. Add onion, garlic and thyme; sauté 2 minutes. Add broth, vinegar and soy sauce. Bring to a boil and deglaze.
3. Add chicken back and turn heat down to low. Cover and simmer until chicken is cooked through, 20 minutes. Remove chicken to serving platter.
4. Turn heat up to high and add butter. Boil until sauce is thickened, 5 minutes. Serve over chicken.