13 Minute Chicken Thighs in Red Wine & Fig Sauce


chicken with fig sauce2

If you go for brunch, which you should if you live in (or visit) Toronto, do you go for sweet or savoury?

I will go for savoury 95% of the time (unless I am at Le Petit Dejeuner for waffles).

However, I somewhat recently was given 3 lovely jars of Bonne Maman jam at a fabulous blogger brunch party at the Tempered Room.  The food — despite being sweet — was incredible, the jams were bright and fruity, and the company was inspiring. But, I rarely use jam, so what was I going to do with it?


Then it came to me: make a savoury dish that would be nice with a sweeter sauce.

Fig jam is my favourite jam to use in savoury recipes, although others can be really nice as well.


Figs go especially well with chicken. For this recipe I bought bone-in, skin-on chicken thighs. They are very economical, and I am still officially a student for the next month and a half (almost there!). Plus, having rarely bought skin-on chicken thighs, I did not realize how ridiculously easy they are to “de-skin.”

You literally just put your figure under the skin and pull it off. It comes easily. No need to pay someone to do that for you! Although, as I eat a lot of vegetarian meals, handling the meat this way took a little getting used to. You could always bribe (with delicious chicken) someone else to do it for you.

chicken thighs with fig sauce

Since I started testing out this recipe, my jam has been disappearing rather quickly. I think I am going to get an apricot one to experiment with next.

This recipe is also a fabulous excuse to open a nice bottle of wine to enjoy with dinner. Especially considering you only have to give up 2 tbsp of it.

I don’t buy nice wine for myself often at the moment, but my favourite red wine is J. Lohr Seven Oaks cabernet sauvignon. What’s yours? I am always looking to try something new.


13 Minute Chicken Thighs in Red Wine & Fig Sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
Spend less time cooking and more time enjoying the summer sun with this quick and delicious chicken recipe.
  • 4 chicken thighs, skins removed
  • 2 tbsp red wine
  • 2 - 2.5 tbsp fig jam
  • 1 scant tbsp fresh chopped rosemary (or thyme)
  • 1 large garlic clove, crushed
  • salt and pepper
  • cooking oil
  1. Mix wine, fig jam, rosemary, & garlic until well blended, set aside
  2. Grease a small pan (with a WELL fitting lid that just fits chicken comfortably), & heat over medium-high heat
  3. Sprinkle chicken with salt & pepper, & brown for 2 min per side in the hot pan
  4. Reduce heat to medium (or medium-low if your stove runs hot)
  5. Spoon fig & wine sauce over chicken thighs, cover immediately, & cook for 7 min
  6. Remove lid, flip chicken (coating it in the sauce) & cook for 2 min more, increase heat a bit to thicken sauce if needed
  7. Check to ensure your chicken has reached an internal temperature of 165 F
  8. Serve with a whole grain and roasted vegetables or a summer salad

2 Comments || 13 Minute Chicken Thighs in Red Wine & Fig Sauce

  1. It’s the time of the year that we have nice, fresh figs at the market. I should try this recipe. My family would enjoy.

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