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Chicken with Onions and Figs

 Chicken with Onions and Figs
Friends and family can't get enough of tender chicken thighs in a sweet onion and fig sauce. When prepared this way, the meat turns out moist every time.—Helen Conwell, Fairhope, Alabama
8 ServingsPrep: 40 min. Bake: 35 min.

Ingredients

  • 3 large red onions, halved and sliced
  • 3 tablespoons butter
  • 10 dried figs, coarsely chopped
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 4 pounds boneless skinless chicken thighs
  • 1 teaspoon paprika

Directions

  • In a large skillet, saute onions in butter until tender. Add the
  • figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce
  • heat; cover and simmer for 20 minutes or until mixture is thick,
  • stirring occasionally.
  • Place chicken in two greased 13-in. x 9-in. baking dishes. Spoon
  • onion mixture over chicken. Sprinkle with paprika. Bake at 350°
  • for 35-40 minutes or until a meat thermometer reads 180°. Serve
  • with pan juices. Yield: 8 servings.
Nutritional Facts: 2 servings equals 503 calories, 22 g fat (8 g saturated fat), 169 mg cholesterol, 463 mg sodium, 30 g carbohydrate, 4 g fiber, 45 g protein.

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Chicken with Onions and Figs (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.