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
• 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

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

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• 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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