Best 6 Chicken With Onions And Figs Recipes
**Indulge in a Culinary Journey with Chicken, Onions, and Figs: A Trio of Recipes to Tantalize Your Taste Buds**
Embark on a culinary adventure with this delectable trio of recipes featuring chicken, onions, and figs. Get ready to tantalize your taste buds with a symphony of flavors as these dishes take you on a journey through diverse culinary landscapes. From the classic pairing of chicken and onions to the unique fusion of sweet and savory with figs, these recipes offer something for every palate.
1. **Classic Chicken and Onions:** Experience the timeless combination of tender chicken and caramelized onions in this comforting dish. Simple yet elegant, this recipe allows the natural flavors of the ingredients to shine through.
2. **Chicken with Fig Jam and Goat Cheese:** This recipe takes a creative twist on the classic chicken and onions pairing. Tangy fig jam and creamy goat cheese add a touch of sweetness and sophistication, creating a delightful harmony of flavors.
3. **Fig and Onion Stuffed Chicken Breast:** Elevate your chicken game with this delightful recipe. Plump chicken breasts are stuffed with a savory filling of figs, onions, and herbs, then roasted to perfection. The result is a moist and flavorful dish that is sure to impress.
Whether you're a seasoned cook or just starting your culinary journey, these recipes are easy to follow and guarantee a delicious outcome. So, gather your ingredients, fire up the stove, and let the aromas of chicken, onions, and figs fill your kitchen as you embark on a taste sensation like no other.
BALSAMIC FIG GLAZED CHICKEN
This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!
Provided by Cheyanne Holzworth
Categories entree Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
- Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
- Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
- Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
- Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!
Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 38 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 179 mg, Sodium 351 mg, Sugar 6 g, ServingSize 1 serving
PAN ROASTED CRISPY CHICKEN THIGHS WITH FIGS
yummy pan roasted crispy chicken thighs with figs are the perfect for dinner!
Provided by Kellie
Categories Dinner
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Season the thighs with salt and pepper on both sides. In a large stainless-steel skillet, heat the olive oil over med-high heat and then four chicken thighs skin side down. Cook the chicken until the skin is golden and crispy, approximately 8-12 minutes. It will release from the pan without effort when it's ready to turn. Turn the chicken over and cook for an additional 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.
- Pour off all but 2 tablespoons fat and return the pan to the heat. Add the onions and cook until softened. Add the garlic and cook for 1 minutes. Return the chicken back to the pan, skin side up, and add the figs and thyme.
- Roast the chicken in the oven for 25-30 minutes or until done. Serve immediately.
Nutrition Facts : ServingSize 2 g, Calories 753 kcal, Carbohydrate 23 g, Protein 48 g, Fat 51 g, SaturatedFat 13 g, Cholesterol 283 mg, Sodium 225 mg, Fiber 3 g, Sugar 17 g
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN WITH ONIONS AND GARLIC
This easy-to-cook roast chicken dish will fill your kitchen with an enticing aroma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
- Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
- Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.
ROASTED CHICKEN WITH FRESH FIGS AND ONIONS
This recipe looked so good I wanted to save it before I lost it. I hope to try it soon. I found it in Longo's Experience magazine where it's part of an add for Maple Leaf Foods. It's a combination of sweet figs, carmelized onion and roast chicken. It's easy to make and looks good enough for company. Tip: To get a correct reading when using a thermometer, make sure it�s not touching any bone, and is inserted in the dark meat, which takes longer to cook.
Provided by Dreamer in Ontario
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
- Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
- (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
- Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
- Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
- Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.
Nutrition Facts : Calories 896.7, Fat 64.5, SaturatedFat 16.8, Cholesterol 243.8, Sodium 986.5, Carbohydrate 17.8, Fiber 3.2, Sugar 11.2, Protein 60
BRAISED CHICKEN WITH FIGS
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Separate legs and thighs if not already done. Pat chicken pieces very dry. Season with salt and pepper. Cut top half-inch off onions. Peel onions, and quarter them vertically, cutting only a bit off the root end so each quarter stays intact.
- Heat oven to 375 degrees. Heat butter in a heavy ovenproof skillet, preferably one large enough to hold chicken in a single layer. Over medium-high heat, brown chicken well on both sides. If skillet is not large enough to hold all the chicken, brown it in stages, and transfer it to a roasting pan that will hold it all.
- Tuck onion quarters, thyme and bay leaves around chicken. Add white wine and enough chicken stock so liquid is about 1/2-inch deep in pan. Place chicken in oven, and cook until chicken is done, about 40 minutes.
- Remove from oven to stove. Place figs around the chicken. Place pan over medium-high heat, bring contents to a simmer, and cook a few minutes until sauce starts to get syrupy. Warm honey and vinegar in a small saucepan, and drizzle over chicken. Turning chicken in pan, cook a few minutes more, basting with pan juices.
- Remove bay leaves, check seasonings, and serve, dividing the ingredients so each plate gets a chicken leg and thigh, and 4 pieces each of fig and onion.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 18 grams, Carbohydrate 38 grams, Fat 31 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1034 milligrams, Sugar 26 grams, TransFat 0 grams
Tips:
- Choose ripe, plump figs: Look for figs that are slightly soft to the touch and have no visible blemishes.
- Use a variety of onions: Sweet onions, such as Vidalia or Walla Walla, will caramelize nicely and add a sweet flavor to the dish. Yellow or white onions will also work well.
- Brown the chicken well: This will help to develop flavor and prevent the chicken from becoming dry.
- Don't overcrowd the pan: If you're using a small pan, cook the chicken in batches to prevent it from steaming instead of browning.
- Use a good quality balsamic vinegar: A cheap balsamic vinegar can be harsh and overpowering. Look for a balsamic vinegar that is aged for at least 12 years.
- Serve the chicken with your favorite sides: Roasted vegetables, mashed potatoes, or rice are all good options.
Conclusion:
Chicken with onions and figs is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet figs, savory onions, and tangy balsamic vinegar is sure to please everyone at the table. So next time you're looking for a new chicken recipe, give this one a try!
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