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Fig Glazed Chicken with White Beans

Posted by in Recipes on Mar 02, 2019 . .

The sautéed shallots, Olive Cart Fig Francesca Balsamic Glaze, rosemary, and lemon make a rich delicious sauce for not just the chicken and beans, but could also be used for ribs, pork, or just for some of the best baked beans ever!.  It’s also very adaptable. Replace regular pepper with Olive Cart Gourmet Pepper Blend, add in Harissa Chili Seasoning.  Use lime juice instead of lemon.  The sky is the limit.

¾ C Olive Cart Fig Francesca Balsamic Glaze

2 TBLS Fresh Squeezed Lemon Juice.

1 TBLS minced fresh rosemary

1 TBLS Worcestershire sauce

1 tsp Olive Cart Smoky Bacon Salt

¼ tsp pepper

2 TBLS Olive Cart Lemon Avocado Oil

5 boneless skinless chicken thighs

4 shallots, coarsely chopped

1/3 C water

2 cans (15 oz) cannellini beans rinsed and drained


Mix the first 6 ingredients and set aside.

In a large skillet, with at least 2” side, over medium high heat, add the Olive Cart Lemon Avocado oil and the chicken. Brown both sides and remove from pan, reserving drippings.

In drippings, sauté shallots until golden brown, 2-3 minutes. Stir in water to de-glaze the pan, being sure to release all the crown bits.  Stir in glaze mixture, bring to a boil stirring.  Add chicken. Reduce heat, simmer covered, 5 minutes.

Add beans; return to a boil. Cook uncovered, stirring occasionally scraping the bottom, until a thermometer inserted inn chicken reads 170-175. Approximately 12-15 minutes.