Balsamic Fig Vinegar And Balsamic Figs Recipes

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BALSAMIC FIG GLAZED CHICKEN



Balsamic Fig Glazed Chicken image

This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!

Provided by Cheyanne Holzworth

Categories     entree     Main Course

Time 1h15m

Number Of Ingredients 11

6 Boneless Skinless Chicken Thighs
Kosher Salt & Pepper (- to taste)
1 TBS Unsalted Butter
1 medium Shallot (- finely diced (about 3 heaping TBS))
2 cloves Garlic (- minced)
1 (12 oz) Jar Fig Preserves
2 tablespoon Honey
3 TBS Balsamic Vinegar
5 Sprigs Thyme (-DIVIDED, plus more for garnish)
½ Cup Walnuts (- chopped for garnish)
½ Cup Gorgonzola (- crumbled)

Steps:

  • Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
  • Prepare Glaze: 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, 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 maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
  • Meanwhile, season chicken: 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.
  • Roast: 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 (internal temperature of 165 degrees F. 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!!
  • Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!

Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 38 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 179 mg, Sodium 351 mg, Sugar 6 g, ServingSize 1 serving

FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS



Figs with Balsamic Vinegar, Mascarpone, and Walnuts image

Categories     Cheese     Dairy     Fruit     Nut     Dessert     Bake     Vinegar     Fig     Walnut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 6

1 cup dry red wine
1/3 cup balsamic vinegar
1/2 cup sugar
1 pound dried Mission figs, stems discarded
3/4 cup walnut pieces (2 ounces), toasted
1/2 cup mascarpone

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
  • Serve warm figs with sauce and a dollop of mascarpone.

BALSAMIC FIG VINEGAR



Balsamic Fig Vinegar image

Make and share this Balsamic Fig Vinegar recipe from Food.com.

Provided by Rita1652

Categories     Fruit

Time 30m

Yield 1 quart, 64 serving(s)

Number Of Ingredients 3

1 -2 cup fresh fig
1 quart balsamic vinegar
1/4 cup sugar (optional)

Steps:

  • Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
  • Working in batches, puree mixture in a food processor until smooth.
  • Strain through a fine sieve into a large nonreactive bowl.
  • Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
  • Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
  • (Vinegar can be refrigerated for up to 1 month.).

Nutrition Facts :

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