This delicious Balsamic Fig Chicken Marsala 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.
- 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
- 1/2 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 fresh figs, a little sprinkle of parsley, and a drizzle of reduced balsamic.