Chicken with Figs & Blue Cheese

By japaulson

459 Calories per serving
6 serving

Ingredients

• 1-1/2 cups low-sodium chicken broth
• 1/4 cup balsamic vinegar
• 1 tablespoon grated orange zest
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (8 ounces) dried mission figs, stems removed
• 2 tablespoons vegetable oil
• 2 pounds boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 2 tablespoons flour
• 1 tube (16 ounces) prepared polenta
• 2/3 cup crumbled blue cheese

Details

Servings 6

Preparation

Step 1

1. In a small bowl, stir together broth, vinegar, orange zest and 1/4 teaspoon each salt and pepper; set aside. Coarsely chop figs.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook 5 minutes per side or until browned. Remove chicken to slow cooker and add onion to skillet. Sprinkle with 1/4 teaspoon each salt and pepper and cook, stirring often, for 2 minutes. Stir in flour and cook 1 minute. Pour in broth mixture and bring to a boil. Pour skillet contents into slow cooker and add figs.

3. Cover and cook on HIGH for 2 hours or LOW for 5 hours.

4. Meanwhile, prepare polenta following package directions. Sprinkle remaining 1/4 teaspoon salt into chicken mixture. Serve polenta with chicken and fig mixture; divide blue cheese among servings.