Name: Balsamic-Braised Chicken Thighs with Figs and Creamy Polenta
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 small red onion, thinly sliced; 5 or 6 boneless, skinless chicken thighs; 3 tbsp balsamic vinegar; ½ cup/70 g instant polenta; 2¼ cups/540 ml chicken broth; 2 tbsp unsalted butter; 6 fresh or dried Mission or Calimyrna figs (see “It’s that easy”), stemmed and quartered; Salt and Freshly ground black pepper; 2 slices bacon; 2 garlic cloves, chopped

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 25

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

Balsamic vinegar and chicken are a classic combination for good reason: the tart balsamic vinegar balances the rich flavor of chicken thighs. I love how the figs chime in with their fruity sweetness in this dish. Add a bed of creamy polenta and the deep, smoky notes of bacon and it all adds up to a whole lot of flavor that’s sure to warm up your taste buds on a cool fall night.