Fig & Balsamic Glazed Chicken Thighs (with Gorgonzola & Walnuts

• Gluten free

• Meat

  • 6 Chicken thighs, boneless skinless

• Produce

  • 1 clove Garlic
  • 1 Shallot - minced (about 3 heaping tbs, medium
  • 1 Sprig Thyme

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 (12 oz Jar Fig preserves
  • 1 tbsp Honey

• Baking & Spices

  • 1 Kosher salt & pepper

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/2 cup Gorgonzola

Found on nospoonnecessary.com

Ingredients

• 6 Boneless, Skinless Chicken Thighs
• Kosher Salt & Pepper, to taste
• 1 TBS Unsalted Butter
• 1 medium Shallot – minced (about 3 heaping TBS)
• 1 clove of Garlic - minced
• 1 (12 oz) Jar Fig Preserves
• 1 tablespoon Honey
• 3 TBS Balsamic Vinegar
• 1 Sprig of Thyme, plus more for garnish
• ½ Cup Walnuts – chopped for garnish
• ½ Cup Gorgonzola – crumbled

Directions

• Preheat oven to 425 degrees F. Spray an 8x8’’ baking dish with non-stick cooking spray and set aside.
• Melt butter in a small saucepan over medium heat. Add shallots and season with a pinch of salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 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 medium-low. Simmer, stirring occasionally, until thickened and reduced by half, about 10 minutes. Fish out thyme sprig and discard.
• Meanwhile, pat chicken thighs dry and transfer to prepared baking dish (they should fit snugly). Season generously with salt and pepper.
• When fig glaze is reduced, spoon it over the thighs, using the back of a spoon to coat evenly.
• Transfer to the oven and bake (basting with the glaze every 10 minutes if needed), until chicken is cooked through (internal temperature of 165 degrees F) and juices run clear, about 35-45 minutes. Remove from oven and let chicken rest 5 minutes.
• To serve, garnish with walnuts, gorgonzola and fresh thyme leaves.