I used turkey stock, from the Christmas turkey and added another 1/2 tsp of chopped thyme. This sauce would be great on chicken or as part of a charcuterie board.
Ingredients
1 cup chicken or turkey stock/broth
3 tbsp balsamic vinegar
1/4 cup finely chopped dried figs
1 1/2 tsp honey
1 tsp chopped fresh thyme
2 tbsp unsalted butter, cut into four pieces
Kosher salt and freshly ground black pepper
Directions
If you’ve seared the meat in a frying pan, pour off the excess fat. If you’re starting from a clean skillet, heat over high heat, add the chicken broth stock/broth and balsamic vinegar. Cook, scraping the pan with a wooden spoon to incorporate any browned bits (if there are any), until the broth is reduced to about 1/2 cup, about 5 minutes. Stir in the figs, honey, and thyme and cook until the sauce is reduced by another 1 or 2 tbsp, about 1 min. Add the butter and swirl it into the sauce until it’s completely melted. Season with salt and pepper. Drizzle over cooked meat. Refrigerate any leftovers and use up quickly
Adapted from Sear-Roasted Pork Chops with Balsamic Fig