RECIPES

Cider-Braised Chicken with Figs and Caramelized Onions

This recipe uses the natural sweetness of figs and onions, and pairs it with cider and balsamic vinegars to create an elegant-tasting, sweet-tart dish. Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner.

Prep Time

PT10M

Cook Time

PT35M

Serves

6

Ingredients

  • 8 oz (230 g) dried figs, preferably Mission
  • 2 cups (500 mL) apple cider
  • 2 tbsp (30 mL) extra virgin olive oil
  • 1 tbsp (15 mL) butter
  • 2 onion(s), large, thinly sliced
  • 1 tbsp (15 mL) sugar
  • 1 clove garlic, minced
  • 2 tbsp (30 mL) lemon juice
  • 2 tsp (10 mL) ginger, freshly grated
  • 1 1/2 tsp (7.5 mL) thyme, fresh, chopped
  • 12 boneless, skinless chicken thighs
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) pepper
  • 1 tbsp (15 mL) balsamic vinegar
  • thyme, fresh, for garnish

    • Instructions

    1. 1 Cut figs in half; trim off tips. In bowl, toss figs with ΒΌ cup (50 mL) of the cider; set aside.
    2. 2 In large nonstick skillet, heat 1 Tbsp (15 mL) of the oil and butter over medium heat; fry onions and sugar, stirring often, until translucent and golden, about 14 minutes. Stir in garlic and half of the lemon juice; fry for 1 minute. Add to fig mixture along with ginger and chopped thyme. Set aside.
    3. 3 Sprinkle chicken with salt and pepper. In same skillet, heat remaining oil over medium-high heat; brown chicken, turning once. Add vinegar and remaining cider and lemon juice; bring to boil, scraping up any brown bits from bottom of pan. Add fig mixture; simmer until juices run clear when chicken is pierced, about 15 minutes. Transfer chicken to warmed serving platter and keep warm.
    4. 4 Increase heat to high; boil until thickened to consistency of syrup, about 6 minutes. Spoon sauce over chicken.
    5. 5 Garnish with thyme sprigs.
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