HEYhi do I have a recipe for you today. I've found my go to autumn dinner dish! Say hello to the best ever braised chicken with figs and grapes.
Side note: As I typed this, auto correct kept changing figs to dogs...First off, figs is a real word so calm down. Second, dogs? Really? That's the auto correct go to? When I refused to change it to dogs auto correct switched to digs.
I shall repeat, figs is a REAL WORD!
Ok rant done...But that's ridiculous right??
Ok seriously done this time. Aaaanyway, about this braised chicken with figs and grapes. You guys. This is the ultimate dinner for autumn. It's quick, filling, and delicious. It's also the perfect way snazz up your weeknight go-to chicken breast recipe!
Oh and PS the sauce tastes like french onion soup 😍.
Basically, sear up your chicken for a couple minutes and let it rest while you throw everything in the pan and cook it for 5 minutes. Add the chicken back, put it in the oven, cover and cook!
Told you. Braised chicken with figs and grapes. So easy and SO good! It sounds super fancy too so you can impress everyone when really it's crazy simple. Winnnnn! Recipe coming up in 3..2...
Braised Chicken with Figs and Red Grapes
- Total Time: 45 minutes
- Yield: Serves 3-4 1x
Description
The ultimate week night autumn dinner! The best, most flavorful chicken dish all done in one pot and jam packed with fall flavor.
Ingredients
Units
Scale
- 1 ½ lbs boneless chicken breasts
- 2 cups red grapes
- 8 ounces fresh figs, sliced ¼ inch thick (I used Black Mission Figs)
- ½ medium yellow onion, diced
- 3 large garlic cloves, peeled and smashed
- ¼ cup apple cider vinegar
- ½ cup fruity red wine (not too sweet! I used a Cabernet)
- 1 teaspoon fresh lemon juice
- 1 cup chicken broth
- 1 teaspoon Herbs de Provence (Italian seasoning will also work)
- 2 bay leaves
- 3-4 thyme sprigs
- 2 tablespoons extra virgin olive oil
- Coarse salt, fresh ground black pepper
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Instructions
- Preheat oven to 425°F. Over medium high heat, add 1 tablespoon of the olive oil in a braiser or dutch oven*.
- Pat chicken breasts dry with a paper towel. Season liberally with coarse salt and pepper. Add chicken to the pan when olive oil is shimmering. Sear each side until golden brown, about 3-5 minutes. Remove chicken from heat and set aside.
- Add half of the apple cider vinegar to the same pan and scrape up any browned bits.
- Add remaining olive oil to the pan. Stir in onion and garlic cloves and cook for 4-5 minutes.
- Pour in remaining apple cider vinegar and red wine, scraping up any browned bits on the bottom of the pan. Stir in lemon juice, chicken broth, bay leaves, and Herbs de Provence. Reduce heat to medium low and let simmer 3-4 minutes.
- Add the chicken back to the pot. Place grapes, figs, and thyme sprigs as desired next to the chicken breasts. Cover and place in the oven. Cook for 20-25 minutes, until chicken is cooked through (temps at 165°F). Remove from heat and let rest for 5 minutes.
- Optional: If you want even more sear on your chicken, remove the cover and broil for 2-3 minutes.
- Garnish with any leftover thyme leaves. Serve with your favorite side dish!
Notes
If you don't have one of these, any large, oven safe pot with a lid will work just fine!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
Nicole says
What sides have you had with this? Looking to make this recipe this week but can't decide what would go well!