Vinegar Chicken With Figs
Vinegar Chicken With Figs is a lovely dish that balances tangy, sweet, and savory flavors in a really simple way. The chicken gets tender and juicy as it soaks up…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Vinegar Chicken With Figs is a lovely dish that balances tangy, sweet, and savory flavors in a really simple way. The chicken gets tender and juicy as it soaks up a bit of vinegar, while the figs add a touch of natural sweetness that brightens every bite. It’s one of those meals that feels special without needing a lot of fuss.
I love making this dish when I want something a little different but still comforting. The vinegar gives the chicken a lovely zing that surprises people, and the figs make it feel a bit fancy without any extra work. I usually let the chicken marinate a bit to soak up all those flavors—it really makes a difference and is worth the wait!
One of my favorite ways to serve this is alongside some simple roasted veggies or creamy mashed potatoes to soak up all the delicious sauce. It’s a great dish for both weeknight dinners and when friends come over because it feels like a treat, but it actually comes together pretty easily. If you enjoy a mix of tangy and sweet, this one will quickly become a favorite in your kitchen.
Key Ingredients & Substitutions
Chicken Thighs: Using skin-on thighs gives great flavor and keeps the meat juicy. If you prefer leaner options, chicken breasts work too, but cook carefully to avoid drying out.
Vinegar: Apple cider vinegar adds a mild tang that’s not too sharp. You can swap with white wine vinegar or sherry vinegar for a slightly different taste.
Figs: Fresh figs bring natural sweetness that pairs perfectly with vinegar. If fresh figs aren’t available, dried figs soaked in warm water for 10 minutes make a good substitute.
Shallots or Red Onion: These add sweetness and depth when caramelized. If neither is on hand, yellow onions work fine but may take a little longer to caramelize.
Rosemary: This herb adds a lovely piney aroma. Thyme or sage could be swapped in if you want a different herbal note.
How Can I Get Crispy Chicken Skin and Tender Meat?
Start by drying the chicken thighs well with paper towels—dry skin crisps better. Season them before cooking.
- Heat olive oil over medium-high heat so it’s hot but not smoking.
- Place chicken skin side down and don’t move it for several minutes. This helps form a golden, crispy crust.
- Flip carefully and cook the other side until golden too.
- Remove chicken and set aside before simmering in the sauce to keep skin crispy.
Cover the pan for simmering to keep the meat tender and juicy, but remove the lid at the end to thicken the sauce and keep that crispy skin texture when serving.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning the chicken and simmering everything together in one pan.
- Tongs – make flipping chicken easy and keep your hands safe from hot oil.
- Sharp knife – for slicing shallots, figs, and trimming chicken.
- Cutting board – a sturdy surface to prep all your ingredients safely.
- Wooden spoon or spatula – to stir the shallots and scrape up browned bits for extra flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts if you prefer white meat; adjust cooking time to keep it juicy.
- Add a pinch of smoked paprika or cayenne for a little spicy kick that complements the vinegar.
- Stir in sliced mushrooms or chopped walnuts toward the end for added texture and earthiness.
- Use balsamic vinegar instead of apple cider for a richer, sweeter tang that pairs well with figs.
Vinegar Chicken With Figs
Ingredients You’ll Need:
Main Ingredients:
- 6 chicken thighs, skin on
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large shallot or small red onion, peeled and sliced into thick wedges
- 3-4 fresh figs, halved
- 3-4 sprigs fresh rosemary
- 1/3 cup apple cider vinegar (or white wine vinegar)
- 1/2 cup chicken broth or water
- 2 tablespoons brown sugar or honey (optional, for balancing acidity)
- 2 cloves garlic, minced
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, including chopping and seasoning, and about 40 minutes for cooking. Total time is around 50 minutes, including time for simmering the chicken to tender perfection.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. Heat olive oil in a large skillet or sauté pan over medium-high heat. Add chicken thighs, skin side down, and cook until golden brown and crispy, about 6-8 minutes per side. Once nicely browned, remove the chicken from the pan and set it aside.
2. Cook Shallots and Garlic:
In the same pan, add sliced shallots. Cook over medium heat until they soften and begin to caramelize, approximately 5 minutes. Add minced garlic during the last minute and stir to combine.
3. Deglaze and Simmer:
Pour in the vinegar and scrape the bottom of the pan to loosen the flavorful browned bits. Add the chicken broth (or water) and brown sugar or honey if you’re using it. Stir everything together well.
4. Cook the Chicken with Figs and Rosemary:
Return the browned chicken to the pan, nestling it among the shallots and sauce. Place the rosemary sprigs and fig halves around the chicken. Reduce the heat to low, cover the pan with a lid or foil, and let everything simmer gently for 20-25 minutes, until the chicken is completely cooked and tender.
5. Finish and Serve:
Remove the lid and simmer uncovered for the last 5 minutes if you want to thicken the sauce a bit and intensify the flavors. Taste and adjust seasoning with salt and pepper. Serve the chicken warm with the sauce, shallots, and figs spooned over the top. It pairs beautifully with roasted vegetables or creamy mashed potatoes.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can! Just make sure to thaw them completely in the fridge overnight before cooking. Pat them dry well to get crispy skin when searing.
Can I Substitute Dried Figs for Fresh?
Absolutely! Soak dried figs in warm water for about 10 minutes to soften them before adding to the dish. This helps mimic the texture and sweetness of fresh figs.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to loosen the sauce if it has thickened.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the chicken and sauce, then refrigerate for up to 2 days. Reheat slowly on the stove to keep the chicken tender and flavors fresh.