Balsamic Fig Chicken Marsala | This delicious chicken is seared brown, cooked in a sweet wine, fig, and mushroom sauce, then drizzled with a little reduced balsamic. It's pretty enough for a special dinner party yet easy enough to make during the week.
Friends who have husbands who have friends who have a fig tree with a million figs are the best kinds of friends to have. The texts went something like this:
S → Do you guys want a bunch of fresh figs?
Me → Yes. All the figs. As many as are offered. 🙂
S → Be careful what you ask for.
Be careful of how many figs I ask for? Made no sense until a 5-gallon bucket full of fresh green figs was handed to me. Seriously, 5 freaking gallons. I could barely lift the thing it was so heavy.
I took half and passed the rest to a friend (hi, Sally!) and spent the next week making everything from Vanilla Whiskey Fig Jam to Fig Smoothies to Coconut Fig Bars to this Balsamic Fig Chicken Marsala.
I seriously hope you like figs cause there's a whole bunch of fig recipes coming your way.
And thank you thank you THANK YOU for all the figs, Shantel! I've got a jar of the fig jam coming your way. 🙂
So this chicken. This pan of chicken marsala deliciousness. Will you promise me you'll make it?
You're going to start by crisping some bacon in a pan. Yes, bacon. We're doing this the right way. Next, you're going to sear the chicken in all the delicious, smoky bacon fat. Yes, bacon fat. Like I said, we're doing this the right way.
Then the mushrooms get a quick sear before the figs and marsala make an appearance. You're going to pop the chicken back in the pan and let it bubble away until the figs are soft and the chicken is cooked.
And just to confirm your suspicions … the balsamic fig sauce is delish spooned over some rice, or in my weirdo self's case, cauliflower rice.
If you're serving this to guests, nestle in a few fresh figs and sprinkle a little parsley on top. They really help to pretty up the pan. on
If you make this Balsamic Fig Chicken Marsala make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 slices thick-cut bacon, diced
- 8 bone-in chicken thighs
- 10 ounces crimini mushrooms, quartered (about 4 large handfuls)
- 4 fresh green figs, chopped small
- ½ cup marsala wine
- 2 tablespoons reduced balsamic vinegar, plus extra to serve
- 1 cup chicken stock
- Fresh cracked pepper, figs, and parsley, to serve
- Cook the bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove the bacon from the pan and add the chicken, skin side down. If you're using skinless, place the chicken in the pan on the side where the skin used to be. Cook the chicken until it is medium brown, about 10 minutes. Remove the chicken from the pan and drain off all but a thin layer of the oil.
- Add the mushrooms to the skillet and cook, stirring occasionally, until they are brown, about 10 minutes. Add the figs to the skillet and stir constantly until they just start to soften, about 1 minute. Add the marsala and reduced balsamic vinegar and scrape all the delicious brown bits off the bottom of the skillet.
- Pour in the chicken stock and bacon and stir. Place the chicken back in the skillet, skin side up, and let it cook until the chicken is cooked through and the sauce thickens, about 15 minutes.
- Serve with some fresh cracked pepper, a few figs, a little sprinkle of parsley, and a drizzle of reduced balsamic.
Don't be chicken … try these recipes!
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