Chicken with Figs and Blue Cheese
- Servings: 6
- Course: Main Dish
Warm polenta forms the base for this Mission fig and chicken thigh dish flavored with balsamic vinegar and orange. Mission figs were brought to Southern California by Spanish missionaries, which explains the name. Chicken cooks quickly, even in the slow cooker, making this a good half-day cooker that can be started early afternoon for an evening meal. The slow cooker liner gives the cook a hand with quick and easy cleanup. Just let the slow cooker cool, remove the empty liner, and toss.
- 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 8-ounce package dried Mission figs, stems removed
- 2 tablespoons vegetable oil
- 2 pounds boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 2 tablespoons flour
- 1 16-ounce tube prepared polenta
- 2/3 cup crumbled blue cheese
- Disposable slow cooker liner
In a small bowl, stir together broth, vinegar, orange zest, and 1/4 tsp each salt and pepper; set aside. Coarsely chop figs.
Remove chicken to slow cooker and add onion to skillet. Sprinkle with 1/4 tsp each salt and pepper and cook, stirring often, for 2 minutes. Stir in flour and cook for 1 minute. Pour in broth mixture and bring to a boil. Pour skillet contents into slow cooker and add figs. Cover and cook on LOW for 5 hours.
Meanwhile, prepare polenta following package directions. Sprinkle remaining 1/4 tsp salt into chicken mixture. Serve polenta with chicken and fig mixture; divide blue cheese among servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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