Fig-Glazed Chicken with White Beans Recipe

Fig-Glazed Chicken with White Beans Recipe
Fig-Glazed Chicken with White Beans Recipe photo by Taste of Home
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Fig-Glazed Chicken with White Beans Recipe

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Sautéed shallots, fig jam, rosemary, lemon and Sherry vinegar make a delicious sauce for both the chicken and the beans. My husband couldn’t believe how well the white beans absorbed the flavor making this a grand slam. Matchstick carrots can be added to the bean mixture for extra color, flavor and crunch.
Recommended: Fig Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 3/4 cup fig preserves
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons sherry vinegar
  • 4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 4 shallots, coarsely chopped
  • 1 can (15 ounces) cannellini beans, rinsed and drained

Directions

Mix first eight ingredients. In a large skillet over medium-high heat, brown chicken in batches, starting skin side down. Remove from pan, reserving drippings.
In drippings, saute shallots until golden brown, 2-3 minutes. Stir in preserves mixture; bring to a boil, stirring to loosen browned bits from pan. Add chicken. Reduce heat; simmer, covered, 5 minutes.
Add beans; return to a boil. Cook, uncovered, until a thermometer inserted in chicken reads 170°-175°, 12-15 minutes. Yield: 6 servings.

Test Kitchen tips
  • Shallots add a mild, yet distinctive flavor to sauces. When buying, choose shallots that are firm and heavy, with dry, papery skins. Avoid any that have shoots or feel soft. Store them as you would onions, in a cool, dry place with good air circulation.
  • The flavorful sauce coats the chicken but will pool slightly, so serve in a shallow bowl.
  • Originally published as Fig-Glazed Chicken with White Beans in Simple & Delicious February/March 2018

    Nutritional Facts

    1 serving: 405 calories, 15g fat (4g saturated fat), 81mg cholesterol, 287mg sodium, 42g carbohydrate (25g sugars, 3g fiber), 26g protein.

    • 3/4 cup fig preserves
    • 1/3 cup water
    • 2 tablespoons lemon juice
    • 2 tablespoons sherry vinegar
    • 4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
    • 1 tablespoon Worcestershire sauce
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 6 bone-in chicken thighs (about 2-1/4 pounds)
    • 4 shallots, coarsely chopped
    • 1 can (15 ounces) cannellini beans, rinsed and drained
    1. Mix first eight ingredients. In a large skillet over medium-high heat, brown chicken in batches, starting skin side down. Remove from pan, reserving drippings.
    2. In drippings, saute shallots until golden brown, 2-3 minutes. Stir in preserves mixture; bring to a boil, stirring to loosen browned bits from pan. Add chicken. Reduce heat; simmer, covered, 5 minutes.
    3. Add beans; return to a boil. Cook, uncovered, until a thermometer inserted in chicken reads 170°-175°, 12-15 minutes. Yield: 6 servings.

    Test Kitchen tips
  • Shallots add a mild, yet distinctive flavor to sauces. When buying, choose shallots that are firm and heavy, with dry, papery skins. Avoid any that have shoots or feel soft. Store them as you would onions, in a cool, dry place with good air circulation.
  • The flavorful sauce coats the chicken but will pool slightly, so serve in a shallow bowl.
  • Originally published as Fig-Glazed Chicken with White Beans in Simple & Delicious February/March 2018

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