- 6Â boneless skinless chicken thighs
- Salt & pepper, to taste
- 1Â Tbsp unsalted butter
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 1 (12 oz) jar fig preserves
- 2Â Tbsp honey
- 3Â Tbsp Fig Balsamic Vinegar
- 5 sprigs thyme, divided + more for garnish
- ½ cup walnuts, chopped for garnish
- ½ cup gorgonzola, crumbled
- Preheat oven to 425 degrees. Spray an 8×8’’ baking dish with non-stick cooking spray and set aside.
- Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, about 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.
- Meanwhile, place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
- Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden-brown chicken. Watch the chicken carefully as it can burn easily!
- Garnish chicken with fresh thyme, walnuts and cheese if using.
