Chicken with Figs and Blue Cheese
- cal. (kcal) 459
- Makes: 6 servings
- Prep: 20 mins
- Cook: 13 mins
- Slow Cook: 5 hrs LOW
low-sodium chicken broth
grated orange zest
dried Mission figs, stems removed
boneless, skinless chicken thighs
large onion, thinly sliced
crumbled blue cheese
- In a small bowl, stir together broth, vinegar, orange zest and 1/4 tsp each salt and pepper; set aside. Coarsely chop figs.
- 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.
- 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.
Nutrition Information for Chicken with Figs and Blue CheeseServings Per Recipe: 6
PER SERVING: 459 cal., 17 g total fat (5 g sat. fat), 160 mg chol., 997 mg sodium, 42 g carb. (5 g fiber), 37 g pro.