Vinegar Chicken With Figs
Ingredients
- ⅔ cup low-sodium chicken broth
- ⅓ cup balsamic vinegar
- ⅓ cup red wine vinegar
- 2 tsp. honey
- 2 tsp. plus 4 Tbsp. all-purpose flour
- 2 skinless, boneless chicken breasts (about 1½ lb. total)
- Kosher salt
- Freshly ground pepper
- 3 Tbsp. extra-virgin olive oil, divided
- 3 large shallots, quartered through root ends
- 3 garlic cloves, coarsely chopped
- 2–3 large sprigs thyme
- 4 oz. dried Turkish or black Mission figs (11–12), quartered
- 4 Tbsp. unsalted butter, cut into large pieces
- Toasted country-style bread or warm mashed potatoes (for serving)
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