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Chicken with Figs and Blue Cheese

Chicken with Figs and Blue Cheese

Nutrition Facts
  • cal. (kcal) 459
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 13 mins
  • Slow Cook: 5 hrs LOW
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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 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

Directions

  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 Information for Chicken with Figs and Blue Cheese

Servings 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.

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