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.
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