Chicken with Figs & Blue Cheese

Chicken with Figs & Blue Cheese
Servings: 6 Prep 20 mins Cook 13 mins Slow Cook 5 hrs (low) or 2 hours (high)


  • 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

Make It

1. In a small bowl, stir together broth, vinegar, orange zest and 1/4 teaspoon 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 teaspoon each salt and pepper and cook, stirring often, for 2 minutes. Stir in flour and cook 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 HIGH for 2 hours or LOW for 5 hours.

4. Meanwhile, prepare polenta following package directions. Sprinkle remaining 1/4 teaspoon 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, Percent Daily Values are based on a 2,000 calorie diet.