Friday, March 22, 2024

CHICKEN WITH FIGS AND BLUE CHEESE

I got this email today from Family Circle and thought some of you chicken lovers might like it. You know I won't be making it!

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

1. In a small bowl, stir together broth, vinegar, orange zest and 1/4 tsp 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 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.
3. Cover and cook on LOW for 5 hours.
4. 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.

Nutrition Facts
Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)459
  • Fat, total(g)17
  • chol.(mg)160
  • sat. fat(g)5
  • carb.(g)42
  • fiber(g)5
  • pro.(g)37
  • sodium(mg)997

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