Fig-Glazed Chicken with White Beans Recipe

4.5 2 2
Fig-Glazed Chicken with White Beans Recipe
Fig-Glazed Chicken with White Beans Recipe photo by Taste of Home
Publisher Photo

Fig-Glazed Chicken with White Beans Recipe

Read Reviews
4.5 2 2
Publisher Photo
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. —Arlene Erlbach, Morton Grove, Illinois
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.

    Popular Videos

    • 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

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forFig-Glazed Chicken with White Beans

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    browns19fan User ID: 919833 284078
    Reviewed Feb. 21, 2018

    "This was very good. I made a few changes: cut the recipe in half, used skinless boneless thighs, omitted the beans, substituted dry sherry for sherry vinegar and onion for shallots. I also added about 2 teaspoons of tapioca to the sauce for thickening. The recommended cooking time was about right for the s-b thighs. We’ll have this again!"

    MY REVIEW
    Lor207 User ID: 978905 283587
    Reviewed Feb. 12, 2018

    "This was a delicious sauce! I added carrots to the beans and both picked up the sauce wonderfully!

    One note 15 min after the browning and 5 min after adding the beans was no where near enough time. I would make it and extra 30 min to get it to 175 degrees.
    With that being said I put 1 in 10 recipes I try in my “special book”... this one will definitely be in!
    Yummy!"

    Loading Image

    Similar Recipes