Pan Seared Chicken with Fig Jam & Soy Glaze
This is a dish that I started making before I even started my YouTube cooking channel. You wouldn’t think so at first glance or at first bite, but it is such a quick weeknight meal. I love to pair this with some roasted or baked potatoes. It hits every note you could think of – sweet, salty, umami, rich, crunchy. Just the best!
Ingredients:
5 boneless chicken thighs (Skin on)
1 medium onion, sliced into half moons
1 cloved garlic, minced
¼ cup fig jam
1 teaspoon dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
¼ cup water
Salt & pepper to taste
Fresh chopped parsley for garnish
3 tablespoons vegetable oil for frying
Directions:
Pat the chicken thighs dry with a paper towel before frying.
In a large skillet, add the vegetable oil and heat to medium high. Add the chicken thighs skin side down and cook until golden brown crust forms on the skin. Flip to cook the other side. Once fully cooked through (165F temp), remove from heat and set on a heat proof plate lined with a paper towel to collect any excess oil. Drain any excess oil from the pan as well so the sauce doesn’t separate – only leave about 2 tablespoons of oil in the skillet.
Add the onions and garlic to the same pan. Stir until translucent. Mix the balsamic and soy with the fig jam and Dijon mustard. Combine well to form the sauce, then add to the pan with the onions and garlic.
Let cook until the sauce begins to thicken slightly, then add the water.
Add the chicken thighs back into the sauce and drape some of the onions and glaze on to the chicken thighs as desired. Sprinkle with the fresh parley and enjoy! Sahtein!
Pan Seared Chicken with Fig Jam & Soy Glaze
Ingredients
- 5 boneless chicken thighs Skin on
- 1 medium onion sliced into half moons
- 1 cloved garlic minced
- ¼ cup fig jam
- 1 teaspoon dijon mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- ¼ cup water
- Salt & pepper to taste
- Fresh chopped parsley for garnish
- 3 tablespoons vegetable oil for frying
Instructions
- Pat the chicken thighs dry with a paper towel before frying.
- In a large skillet, add the vegetable oil and heat to medium high. Add the chicken thighs skin side down and cook until golden brown crust forms on the skin. Flip to cook the other side. Once fully cooked through (165F temp), remove from heat and set on a heat proof plate lined with a paper towel to collect any excess oil. Drain any excess oil from the pan as well so the sauce doesn’t separate – only leave about 2 tablespoons of oil in the skillet.
- Add the onions and garlic to the same pan. Stir until translucent. Mix the balsamic and soy with the fig jam and Dijon mustard. Combine well to form the sauce, then add to the pan with the onions and garlic.
- Let cook until the sauce begins to thicken slightly, then add the water.
- Add the chicken thighs back into the sauce and drape some of the onions and glaze on to the chicken thighs as desired. Sprinkle with the fresh parley and enjoy! Sahtein!
