Savory Chicken Thighs with Figs
Figs and balsamic vinegar combine to make a delightful sauce for sautéed chicken thighs - this is a special dish that's perfect for company but simple enough to make for your family.
Ingredients
1.5 pounds boneless, skinless chicken thigh
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 cup Swanson® Chicken Broth
2 tablespoons balsamic vinegar
1 teaspoon dried thyme, crushed
0.25 teaspoon black pepper
6 ounces dried figs, stems removed and cut in half
1.5 cups long grain white rice, cooked according to package directions (about 4 1/2 cups)
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 cup Swanson® Chicken Broth
2 tablespoons balsamic vinegar
1 teaspoon dried thyme, crushed
0.25 teaspoon black pepper
6 ounces dried figs, stems removed and cut in half
1.5 cups long grain white rice, cooked according to package directions (about 4 1/2 cups)
Instructions
Coat the chicken with the flour.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it's well browned on both sides.
Add the onion and garlic to the skillet and cook until the onion is tender. Stir the broth, vinegar, thyme, black pepper and figs in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Serve with the rice.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it's well browned on both sides.
Add the onion and garlic to the skillet and cook until the onion is tender. Stir the broth, vinegar, thyme, black pepper and figs in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Serve with the rice.
Savory Chicken Thighs with Figs
Figs and balsamic vinegar combine to make a delightful sauce for sautéed chicken thighs - this is a special dish that's perfect for company but simple enough to make for your family.
Directions
Print
Coat the chicken with the flour.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it's well browned on both sides.Add the onion and garlic to the skillet and cook until the onion is tender. Stir the broth, vinegar, thyme, black pepper and figs in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Serve with the rice.
Ingredients
1.5 pounds boneless, skinless chicken thigh2 tablespoons all-purpose flour1 tablespoon olive oil1 medium onion, chopped (about 1/2 cup)3 cloves garlic, minced1 cup Swanson® Chicken Broth2 tablespoons balsamic vinegar1 teaspoon dried thyme, crushed0.25 teaspoon black pepper6 ounces dried figs, stems removed and cut in half1.5 cups long grain white rice, cooked according to package directions (about 4 1/2 cups)
Chicken Broccoli Divan
With only 10 minutes of prep needed, this ...
Chicken & Tortilla Enchilada Bake
Tender chicken, enchilada sauce, cheese an...
Tex-Mex Chicken & Rice Bake
Got 5 minutes? That's all you need to pu...
Southwestern Chicken & Pepper Wraps...
This recipe's a keeper! It's versatile (...