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Fig-Glazed Chicken with White Beans

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD: 6 servings.
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

  • 1. 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.
  • 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.

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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