Vinegar Chicken With Figs

Vinegar Chicken with Figs is a lovely dish that combines tender chicken pieces with the tangy bite of vinegar and the natural sweetness of ripe figs. The figs add a…

By Willow • February 8, 2026 • Reading time: 6 min

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Vinegar Chicken with Figs is a lovely dish that combines tender chicken pieces with the tangy bite of vinegar and the natural sweetness of ripe figs. The figs add a juicy, slightly chewy texture that plays beautifully with the savory and sharp flavors from the vinegar sauce. It’s a simple meal with a unique twist that feels both light and satisfying.

I love making this dish when I want something a little different but easy to prepare. The balance between the vinegar’s zing and the figs’ sweetness always surprises guests, and it’s fun to see their faces when they get that burst of flavor. I usually let the chicken marinate a bit in the vinegar mix to make it extra tasty, and you can smell the wonderful aromas as it cooks.

One of my favorite ways to serve this chicken is over a bed of fluffy rice or creamy mashed potatoes, which soak up the sauce perfectly. It’s also great with some simple steamed veggies or a fresh green salad on the side. This recipe brings a cozy feeling to the table, and I enjoy sharing it during the cooler months when warm, comforting meals really hit the spot.

Key Ingredients & Substitutions

Chicken Thighs: These are great for this recipe because they stay juicy and flavorful when cooked. If you prefer white meat, you can use chicken breasts, but cook them carefully to avoid drying out.

Figs: Fresh figs bring a natural sweetness and slight chewiness. If fresh figs aren’t available, try dried figs (soak them in water first) or substitute with halved grapes for a similar sweet burst.

Vinegar: Apple cider vinegar adds a nice tangy note without being too harsh. White wine vinegar works well too. For a milder taste, you can reduce the amount or mix vinegar with a little lemon juice.

Rosemary: Fresh rosemary gives an earthy aroma that pairs well with chicken and figs. If you don’t have it, substitute with thyme or oregano for a different but tasty herbal touch.

Honey: This balances the vinegar’s acidity with a touch of sweetness. You can leave it out or replace it with maple syrup or agave nectar if you prefer or need a vegan version.

How Do I Get Chicken Skin Crispy and Flavorful?

Crispy chicken skin adds texture and locks in juices. Here’s how to get it right:

• Pat chicken skin dry with paper towels; moisture prevents crisping.
• Use medium-high heat and add oil to a hot pan before placing chicken skin side down.
• Don’t move chicken too soon — let it brown fully (about 5-7 minutes) before flipping.
• After browning, finish cooking in the oven to ensure the chicken cooks evenly without burning the skin.

This method helps seal flavor and gives you a beautiful brown skin that’s both crispy and tender underneath.

Equipment You’ll Need

• Ovenproof skillet or sauté pan – great for searing chicken and finishing it in the oven without extra dishes.
• Tongs – perfect for turning chicken pieces safely without piercing the skin.
• Sharp knife – helps you slice onions and figs cleanly.
• Measuring cups and spoons – for accurate vinegar, broth, and honey amounts.
• Oven mitts – essential for handling the hot skillet when moving it in and out of the oven.

Flavor Variations & Add-Ins

• Swap chicken thighs for bone-in chicken breasts if you prefer leaner meat; cook a bit less to keep it juicy.
• Add chopped walnuts or pecans near the end for a crunchy texture that contrasts with soft figs.
• Use fresh thyme instead of rosemary for a more delicate herbal flavor.
• Include a splash of balsamic vinegar for a richer, sweeter vinegar taste that complements figs well.

Vinegar Chicken With Figs

Ingredients You’ll Need:

For The Chicken and Sauce:

• 6 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced into wedges (preferably red or sweet onion)
• 3-4 sprigs fresh rosemary
• 1/2 cup apple cider vinegar (or white wine vinegar)
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 1 tablespoon honey (optional, to balance acidity)

For The Figs:

• 6-8 fresh figs, quartered

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 30-35 minutes to cook in the oven. You’ll spend time browning the chicken to get crispy skin, then roasting everything together to allow the flavors to blend beautifully. Plan for around 50 minutes total so you’ve got time to get everything ready and cooked perfectly.

Step-by-Step Instructions:

1. Preheat and Prep:

Set your oven to 375°F (190°C). Pat the chicken dry with paper towels and season both sides with salt and pepper. This helps the skin crisp nicely when cooking.

2. Brown the Chicken:

Heat olive oil in a large ovenproof skillet over medium-high heat. When hot, add chicken skin side down. Cook for 5-7 minutes until the skin is golden and crisp. Flip and cook for another 3 minutes. Take the chicken out and set it aside.

3. Cook the Onions and Garlic:

In the same skillet, add your onion wedges and cook them for about 5 minutes, until they soften and begin to brown. Add the minced garlic, stir, and cook for another minute to release its aroma.

4. Combine Ingredients and Roast:

Put the chicken back in the skillet among the onions. Scatter the quartered figs and rosemary sprigs around and on top. Pour the vinegar and chicken broth carefully around the chicken, avoiding washing off seasoning. Drizzle honey over everything if you want a touch of sweetness.

Place the skillet in the oven and roast uncovered for 30-35 minutes, until the chicken is cooked through (a thermometer should read 165°F or 74°C inside the thickest part) and the figs are nice and soft.

5. Rest and Serve:

Remove from the oven and let everything rest for 5 minutes. Spoon the tasty pan sauce over the chicken and figs when serving. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables to soak up the delicious sauce. Enjoy!

Can I Use Frozen Chicken Thighs for This Recipe?

Yes, you can! Just make sure to thaw them completely in the fridge overnight before cooking. Pat them dry well to ensure the skin crisps up nicely when searing.

Can I Substitute Dried Figs if Fresh Ones Aren’t Available?

Absolutely! Soak dried figs in warm water for about 15 minutes to soften them before adding to the dish. This helps mimic the texture of fresh figs and keeps the flavors balanced.

How Should I Store Leftovers?

Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth to keep the chicken moist.

Can I Make This Recipe Ahead of Time?

Yes! Prepare the chicken and sauce up to the roasting step, then cool and refrigerate. When ready to serve, reheat in the oven until warmed through and finish cooking if needed.