Fig-Glazed Chicken with White Beans

Name: Fig-Glazed Chicken with White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
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

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

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.

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.

Originally published as Fig Lemon Rosemary Chicken with White Beans in Simple & Delicious February/March 2018

Reviews

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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!