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Fig-Glazed Chicken with White Beans

Sauteed shallots, fig jam, rosemary, lemon and sherry vinegar make a delightful 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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings


  • 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


  • Mix first 8 ingredients. In a Dutch oven 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.

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

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    • Adele
      Jul 9, 2020

      To Sarah: I wondered the same thing. I went to Amazon and found out that sherry vinegar is expensive. Then I googled it and found out that sherry vinegar is my nature expensive because it is imported. I also found out in my Google search that rice wine vinegar is a good substitute. HTH! I am hoping to give this a try, so I ordered some fig jam on Amazon.

    • Sarah
      Apr 3, 2019

      I have everything except sherry vinager. Can I use Apple cider vinegar as substitute? Also have white cooking wine and plain white vinegar.

    • LPHJKitchen
      Feb 2, 2019

      Loved this dish! I didn't have white beans so I skipped those but served the chicken and sauce over rice. It was delicious! Slightly sweet and savory!

    • KaM
      Dec 5, 2018

      This is incredible! I do not change a thing, save I double the sauce and beans portion of the dish because it is just too good with fresh-baked bread. Thank you for sharing.

    • browns19fan
      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!

    • Lor207
      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!