Figged-Up Chicken Thighs #A1

A.1. Original Sauce Recipe Contest Entry. Succulent Braised chicken thighs in a hearty Madiera wine and fig sauce, thickened with delectable goat cheese, topped with cherry tomatoes for freshness.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 6  bone in chicken thighs
• 1 1⁄2 tablespoons brown sugar
• 3  ounces  goat cheese
• 1 1⁄2 cups  sliced cherry tomatoes
• 4 (12 ounce)  figs, chopped
• 2  tablespoons  balsamic vinegar
• 1  minced shallot
• 4  garlic cloves, minced
• 1  cup madeira wine
• 1  cup  chicken stock
• 1  small  hot pepper, of choice chopped (can omit )
• 1⁄8 teaspoon fresh rosemary
• 1⁄8 teaspoon fresh oregano
• 1⁄8 teaspoon black pepper
• 2  tablespoons  chicken stock, concentrate
• 1  hot pepper, of choice chopped (can omit )
• 2  tablespoons  oil, for browning chicken
• 1⁄4 cup  steak sauce

Directions

1. Season chicken thighs with salt and pepper. Brown well on both sides.
2. Remove from pan. Drain all but 1 tbls of oil.
3. Sautee garlic and shallots until fragrant- approx 2 minutes. Add hot pepper.
4. Add in brown sugar and 4 oz figs, stirring to combine. (reserve ½ oz figs for top).
5. Add Madeira wine, scraping any brown bits from bottom. Add in chicken broth, Chicken stock concentrate and A1 sauce.
6. Reduce for 10 minutes on med high heat.
7. Add in rosemary, oregano and 1 cup tomatoes.
8. Add back chicken turning to coat in sauce. (should be skin side up).
9. Simmer covered for 40minutes.
10. Remove chicken to serving platter.
11. Reduce heat to low.
12. Add goat cheese, whisking well or use immersion hand held blender, Blend until sauce is smooth.
13. Spoon desired amount over chicken on platter.
14. Top with chopped figs and ½ cup sliced tomatoes.
15. Bon Appetite!