Balsamic Chicken Breast with Apples, Fresh Figs and Onions
Such fabulous flavors ~ all cooked in one pan.
Great for weeknights or company.
- 4 large chicken breast halves, about one pound each
- 3 teaspoons olive oil, extra virgin
- ¼ teaspoon smoked paprika
- ¼ teaspoon fresh cracked black pepper
- ½ teaspoon sea salt
- 1 cup onions, peeled and sliced 1/4" thick
- 1 medium garlic clove, peeled and sliced
- 1 cup chicken broth, preferably home made
- ¼ cup balsamic vinegar
- 3 tablespoons honey
- 1 sprig of rosemary
- 1 small pink lady apple, cleaned, cored, 1/4 " slices
- 4 medium fresh figs, cleaned, each cut into 4 pieces
- 2 tablespoons unsalted butter, cold
Preheat the oven to 350 degrees. Spray a non reactive, heavy baking pan with oil. Scatter the onions in the pan, top with the chicken breast halves.
Drizzle the olive oil all over, rub in seasonings ~ smoked paprika, pepper and salt. Bake in oven 15 minutes until the onions have softened, and the chicken
has begun to turn golden. Remove from oven, turn the heat down to 325 degrees. To the baking dish add the next 7 ingredients
(garlic through figs.) Mix the ingredients with a large spoon, and drizzle a little liquid over the chicken. Bake for 15 minutes, baste with sauce. Now
cover with foil and bake for the last 15 minutes. Remove from oven and test the largest piece of chicken with a small sharp knife through the bottom. The juices should run clear. The sauce on the bottom of the pan will be reduced and plentiful. Add 2 T. of cold butter to the sauce with a fork. This will slightly
thicken the sauce and add a balance of flavor. Serve on the bone, or when the chicken has cooled slightly, cut even slices, and discard the bones. Taste for seasonings, add salt to taste, up to 1/2 teaspoon. Portion the chicken on plate, add some apples, figs, and onions ~ spoon sauce over and enjoy.
Round out the meal with brown rice and sauteed spinach.