Cider-Braised Chicken With Figs And Caramelized Onions

Serves: 6

12 boneless, skinless chicken thighs 12
8 oz dried figs (preferably Mission) 250 g
2 cups apple cider 500 mL
2 Tbsp extra-virgin olive oil 30 mL
1 Tbsp butter 15 mL
2 large onions, thinly sliced 2
1 Tbsp granulated sugar 15 mL
1 clove garlic, minced 1 clove
2 Tbsp lemon juice 30 mL
2 tsp fresh gingerroot, grated 10 mL
1 ½ tsp fresh thyme, chopped 7 mL
½ tsp salt and pepper 2 mL
1 Tbsp balsamic vinegar 15 mL
fresh thyme sprigs

Preparation:

1. Cut figs in half; trim off tips. In bowl, toss figs with ¼ cup (50 mL) of the cider; set aside.
2. In large nonstick skillet, heat 1 Tbsp (15 mL) of the oil and butter over medium heat; fry onions and sugar, stirring often, until translucent and golden, about 14 minutes. Stir in garlic and half of the lemon juice; fry for 1 minute. Add to fig mixture along with ginger and chopped thyme. Set aside.
3. Sprinkle chicken with salt and pepper. In same skillet, heat remaining oil over medium-high heat; brown chicken, turning once. Add vinegar and remaining cider and lemon juice; bring to boil, scraping up any brown bits from bottom of pan. Add fig mixture; simmer until juices run clear when chicken is pierced, about 15 minutes. Transfer chicken to warmed serving platter and keep warm.
4. Increase heat to high; boil until thickened to consistency of syrup, about 6 minutes. Spoon sauce over chicken.
5. Garnish with thyme sprigs.

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