Chicken Thighs with Figs and Balsamic Cream

This creamy chicken thigh dish was so delicious! I served it over couscous which worked really well.

As a note, you can also use dried figs if fresh are not available. I used about 6 dried figs and quartered them. I made a Dried Fig and Port Wine Compote, recipe courtesy of food networks, with the rest of the dried figs and served it with cheese and crackers as an appetizer for days.

Ingredients

Serves 4

2 Tbs olive oil

8 boneless chicken things

1/2 Tsp salt

1/2 Tsp black pepper

2 shallots

1 cup chicken broth

1/4 cup balsamic vinegar

6-10 figs, depending on size, quartered

1/2 cup cream

Directions

In a large nonstick skillet, heat oil over medium-high heat. Sprinkle things with the salt and pepper. Add it to the skillet and cook for about 6 minutes per side or until done. Remove from the skillet and set aside.

Add shallots to skillet and saute for 2 to 3 minutes or until tender. Add 1/2 cup chicken broth and vinegar and cook for 1 to 2 minutes or until most of the liquid evaporates, scraing the brown bits from the bottom. dd the remaining chicken broth and cook for 4 to 5 minutes or until the mixture is reduced by half. Add the figs, cream and chicken, cook for 4 to 5 minutes until thick.

Serve over couscous.