Vinegar Chicken With Figs

Method

1. 1

   Stir ⅔ cup low-sodium chicken broth, ⅓ cup balsamic vinegar, ⅓ cup red wine vinegar, 2 tsp. honey, and 2 tsp. all-purpose flour in a medium bowl until flour is dissolved (some lumps may remain); set aside.

2. 2

   Holding a long thin knife parallel to cutting board and working one at a time, slice 2 skinless, boneless chicken breasts (about 1½ lb. total) in half lengthwise, starting on a long side, to create 4 cutlets. Season lightly with kosher salt and generously with freshly ground pepper. Sprinkle one side of each with 1 Tbsp. all-purpose flour and spread to coat evenly; shake off any excess.

3. 3

   Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in batches if needed, cook chicken, flour side down, undisturbed, until deeply browned underneath, about 5 minutes. Turn and cook just until nearly cooked through, about 30 seconds. Transfer to a large plate.

4. 4

   Heat remaining 1 Tbsp. extra-virgin olive oil in same pan. Cook 3 large shallots, quartered through root ends, stirring occasionally and reducing heat if browning too quickly, until blistered in spots and starting to soften, about 5 minutes. Add 3 garlic cloves, coarsely chopped, and cook, stirring, until lightly golden, about 1 minute. Add 2–3 large sprigs thyme, 4 oz. dried Turkish or black Mission figs (11–12), quartered, and reserved broth mixture. Cook, swirling pan and scraping up any browned bits stuck to bottom of pan, until liquid thickens slightly and shallots and figs are tender, about 4 minutes. Add 4 Tbsp. unsalted butter, cut into large pieces, and cook, stirring vigorously, until melted and emulsified; season with salt and pepper if needed.

5. 5

   Return chicken to pan and simmer until warmed through, about 45 seconds. Transfer to a platter and serve with toasted country-style bread or warm mashed potatoes.

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