Balsamic Fig Glazed Chicken

This recipe was originally published to the blog in 2016. I’m giving the post an update. The sauce for this recipe is sweet and tangy. You can make this any time of year using fig jam, but I like making it in fall, when I start craving richer meals.

You never know where inspiration will find you, and this recipe is proof: some years ago, on a road trip, we stopped at a grocery store for a quick meal. I ended up ordering balsamic fig-glazed chicken from the deli counter. My expectations of the deli counter meal were low, so imagine my surprise when I took the first bite and found the glaze to be complex and full of flavor. This make-it-at-home version is far better than that deli version, a perfect dish for a dinner party on a crisp fall evening. Serve with a spicy red wine and this salad from Saveur (I use Asian Pears rather than apples for extra crunch).

Balsamic Fig Glazed Chicken

Published October 6, 2020 by Caitlin Sherwood

   Print This Recipe

Serves: 4   |    Active Time: 60 minutes

---

Ingredients:

1 pound boneless, skinless chicken thighs (Breasts also work, but I prefer thighs because they tend to stay juicier; Chicken breasts tend to take longer to cook, so adjust accordingly)

2 tablespoons butter (or coconut oil)

1 medium-sized shallot

2 cloves garlic

1/4 cup red wine

1/4 cup fig jam

1 tablespoon balsamic vinegar

Salt & pepper

4-6 slices of Provolone cheese

Directions:

1. Start the sauce: Mince shallots and garlic. Heat 1 tablespoon butter in saucepan. When butter is sizzling, add shallots and garlic. Sprinkle with a generous pinch of salt, and sauté until shallots are translucent and starting to brown.
2. Pour 1/4 cup red wine into sauce pan. Bring to simmer. Cook for 5-6 minutes, until liquid has reduced by about half. Add 1/4 cup fig jam and 1 tablespoon balsamic vinegar, and stir to incorporate. Simmer sauce, stirring frequently, until the sauce has thickened enough to coat the back of a spoon. Remove from heat and set aside.
3. Season chicken generously with salt. Cook the chicken: heat remaining 1 tablespoon butter in a skillet over medium heat. When butter is sizzling, place chicken in pan. Cook on one side, without moving, for 5-6 minutes, or until chicken easily releases from the pan (if chicken sticks, it likely needs to cook a bit longer). Spoon about half of the fig sauce over the cooked side of the chicken, and continue to cook on the second side for 5 more minutes, or until and internal temperature of chicken reaches 165°F. Spoon remaining fig sauce over chicken, and top each piece with a slice of provolone. Place lid on pan, and cook for 1-2 more minutes, until cheese is melted.
4. Transfer to serving plates, and season to taste with freshly cracked black pepper.
5. Note: You can also grill the chicken if that’s more your style. The cheese will melt very quickly if you go this route, so watch closely.

Pesto Chicken Salad with Summer Veggies (Updated)

This is an old recipe from the Foraged Dish — originally posted in 2016. But the original recipe was a bit more complicated, so when I revisited it this year, I decided to make some edits. As long-time readers may know, I am a sucker for anything pesto. I often keep store bought pesto around, but if you’re feeling ambitious (or your basil plants are out of control), make your own. This one is perfect for a picnic on a hot summer day, and the leftovers make a great lunch in the middle of a work day.

Pesto Chicken Salad with Summer Veggies

Published July 1, 2020 by Caitlin Sherwood

   Print This Recipe

Serves: 6   |    Active Time: 30 minutes

---

Ingredients:

2 zucchini

1 tablespoon cooking oil, such as avocado

Salt

1 cup cherry tomatoes, sliced in half

1 pound chicken, cooked and diced into bite sized pieces

1/2 cup black olives, sliced in half

1/3 cup feta cheese crumbles

1/2 cup pesto sauce

Optional: 2 cups baby arugula for serving

Optional: basil leaves for garnish

Directions:

1. Preheat oven to 450°F. Slice zucchini into bite-sized pieces, and toss in oil. Sprinkle with a pinch of salt. Roast zucchini for 15-20 minutes, until browning on the edges. Set aside to cool. (Note: Too hot to turn on the oven? You can slice the zucchini into strips and grill them. Dice into bite-sized pieces after they cool).
2. While zucchini cools, prep the rest of the chicken salad: in a large bowl, combine diced, cooked chicken, halved cherry tomatoes, sliced olives, feta cheese crumbles. Add zucchini and pesto sauce, and stir until everything is well mixed and coated in pesto.
3. To serve, place a handful of arugula on each plate, and then top with several spoonfuls of chicken salad. Garnish with basil leaves.

Chicken Piccata with Picholine Olives

View fullsize

Today, I’m sharing an update to a a recipe that’s been on the blog for quite a while (since 2014!). This updated version still calls for olives, which is not a typical Piccata ingredient, but if you ask me, olives are rarely a bad idea.

When I think of chicken piccata, I don’t think of anything too bold or fancy. It evokes mental images of chain-style Italian restaurants. But that’s not quite right, because fresh home-style chicken piccata is bright. It’s surprising what a single lemon can do, and how briny capers awaken any dish. Bring an old classic back to the table—why not? Classics are classics for a reason, and this one is ready in under 30 minutes.

Chicken Piccata with Picholine Olives

Published April 21, 2020 by Caitlin Sherwood

   Print This Recipe

Serves: 4   |    Active Time: 25 minutes

---

Ingredients:

1 pound chicken cutlets or chicken tenderloins

Salt

Black pepper

1/3 cup all purpose flour

2 tablespoons olive oil

1 clove garlic, minced

1 lemon, plus additional slices for garnish

1/2 cup chicken broth

3 tablespoons capers

1/2 cup pitted picholine olives or castelvetrano olives

1/4 cup minced parsley for garnish

Directions:

1. Sprinkle chicken, on both sides, with salt and pepper.
2. Put flour on a plate. Coat each piece of chicken in the flour, shaking off excess.
3. Heat olive oil in a pan over medium-high heat. When oil is glistening, place chicken in pan. Allow to cook for 3-4 minutes, undisturbed. Chicken should be white around the edges and golden on the cooked side. Add garlic to pan. Flip chicken to second side, and cook for 3 more minutes or until golden.
4. Using a spatula or tongs, transfer chicken to a clean plate. Pour broth into pan, and reduce heat to medium-low. Squeeze lemon juice into pan. Using spatula, scrape the bottom of the pan, scraping up the brown bits for added flavor.
5. Add chicken back to pan, and coat in sauce. Add capers and olives.
6. Serve chicken on plates, and sprinkle with parsley.