Figs have long been celebrated for their natural sweetness and lush texture, often finding their home in desserts or on charcuterie boards. But this ancient fruit has a quietly rebellious side—it thrives in savory settings, adding depth and intrigue to everyday dishes.

When fresh figs hit their peak in late summer, they bring a soft, honeyed flavor that complements salty, tangy, and spicy ingredients beautifully. Roasted with rosemary and garlic, they become rich and jammy—perfect alongside chicken or pork. Toss them on pizzas with blue cheese and pancetta for a sweet-salty flavor bomb, or thread them onto skewers with marinated beef to capture the smoky complexity of a summer grill. 

Even raw, figs can be bold. Paired with caramelized onions and creamy goat cheese on toast, they create a dynamic appetizer or lunch that feels indulgent without trying too hard.

The magic of cooking figs with savory ingredients lies in their versatility. They absorb flavors, offer contrast, and elevate simple dishes into something that feels unexpected. 

Balsamic Chicken with Figs

This is a wonderful one-pan dish to serve in late summer when fresh figs are in season. The combination of sweet and juicy figs with the crispy-skinned chicken and tangy balsamic sauce is so delicious. 

1 Tbsp. olive oil

½ tsp. salt

½ tsp. pepper

6 chicken thighs, bone-in, skin-on

2 Tbsp. balsamic vinegar

2 tsp. Dijon mustard

1 Tbsp. honey

3 shallots, finely diced

2 cloves garlic, crushed

2 medium red onions, thinly sliced

1 tsp. fresh thyme 

1 cup chicken stock

2 cups shredded curly kale

5 figs, cut into quarters

Preheat the oven to 350°F.   In a large cast iron skillet (or oven-proof pan) heat the olive oil. Season the chicken thighs on both sides with salt and pepper and then cook for 4 minutes per side in the oil until golden in color. Once cooked, transfer to a plate. 

In a bowl, whisk together the mustard, honey and balsamic vinegar.   Add the diced shallots and garlic to the pan and cook for 4 minutes until the shallots begin to soften. Add in the sliced red onions and thyme and let cook for 3 minutes before pouring in the balsamic/mustard mixture and chicken stock.  Let everything simmer for 4 minutes before adding in the chopped kale. 

Return the chicken thighs to the skillet and arrange the fig pieces around the pan. Spoon some of the sauce over the chicken and then bake in the oven for 35 minutes until the chicken is cooked through. Sprinkle with more thyme before serving.

–Jill Rozier, Lake Tahoe Markets

www.LakeTahoeMarkets.com