CHICKEN WITH FIGS AND BLUE CHEESE

CHICKEN WITH FIGS AND BLUE CHEESE image

Number Of Ingredients 12

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

Steps:

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.