Balsamic fig chicken feels a little indulgent but is super easy to make in one pan! Balsamic glaze and chicken stock swoop up the delicious crispy bits and drippings left over by the bacon, infusing it with smokiness. And the figs soften to become jammy and honey-like, making everything delicious, sticky, slightly fruity, and savory-sweet with a little tang.
Ingredients
2slicesthick-cut bacon, diced
8bone-in chicken thighs
10ouncescrimini mushrooms, quartered - about 4 large handfuls
Cook the bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove the bacon from the pan and then 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 balsamic glaze and scrape all the delicious brown bits off the bottom of the skillet.
10 ounces crimini mushrooms, 4 fresh green figs, ½ cup marsala wine, 2 tablespoons balsamic glaze
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.
1 cup chicken stock
Serve with some fresh cracked pepper, a few fresh figs, a little sprinkle of parsley, and a drizzle of balsamic glaze.