Chicken with Figs and Blue Cheese

By ames107

Ingredients

• 1 1/2 cups chicken broth
• 1/4 cup balsamic vinegar
• 1 tbsp grated orange zest
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 8oz package dried mission figs, stems removed
• 2 tbsp veg oil
• 2 lbs boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 2 tbsp flour
• 1 16 oz tube prepared polenta
• 2/3 cup crumbled blue cheese

Preparation

Step 1

In a small bowl, stir together broth, vinegar, orange zest, and 1/4 tsp each salt and pepper.
Coarsely chop figs.
Heat the oil in a nonstick skillet over medium high heat. Brown the chicken on both sides and add to a slow cooker. Add the onion to the skillet and sprinkle with 1/4 tsp each salt and pepper and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute. Pour in broth mixture and bring to a boil. Pour the skillet contents into the slow cooker and add the figs.
Cover and cook on high for 2 hours or low for 5 hours.
Meanwhile, prepare the polenta according to the package directions. Sprinkle the remaining 1/4 tsp salt into the chicken mixture. Serve the polenta with the chicken and fig mixture. Divide the blue cheese among the servings.