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Source: Campbell's Recipes
Tagged With: 6 servings
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.
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Serves: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 1/2 pounds boneless Chicken thighs
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 or Swanson® Chicken Stock
2 tablespoons balsamic vinegar
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
6 ounces dried fig, stems removed and cut in half
1 1/2 cups regular long-grain white rice, cooked according to package directions (about 4 1/2 cups)




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.
Ingredient Note: Chicken thighs are an inexpensive ingredient that can taste rich and decadent.  The balsamic vinegar and figs in this recipe perfectly balance the richness of the chicken.





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