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Makes 6 servings
2 teaspoons each butter and vegetable oil
1 large onion, cut into thin wedges (2 cups)
1 package (9 ounces) Blue Ribbon Orchard Choice or Sun-Maid
Calimyrna or Mission Figs
4 teaspoons finely chopped fresh ginger
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme)
3 pounds chicken pieces, skinned
1/2 teaspoon each salt and freshly ground black pepper
1 1/4 cups apple cider or apple juice
1 tablespoon lemon juice
Fresh thyme or parsley, optional
In a large, nonstick skillet, heat butter
and vegetable oil. Add onion and cook over medium-low heat until golden.
Remove from heat. Spoon onion into
medium bowl. Cut stems from figs; cut each fig in half. Stir figs, ginger
and thyme into onions; set aside. Add chicken to skillet. Sprinkle
with salt and
pepper. Brown chicken over medium-high heat. Pour apple cider into bottom
of slow cooker. Add half of onion-fig mixture. Top with chicken
pieces and remaining
fig mixture. Cover pot with lid. Cook on LOW setting for 5 to 6 hours. Remove
chicken, onions and figs to serving platter, reserving cooking liquid in
pot. Add lemon juice to liquid. Thicken if desired.* Spoon sauce
over chicken. Garnish
with fresh thyme or parsley.
*To thicken cooking liquid, bring to a boil (in small
saucepan or in slow cooker on HIGH). Mix 1 tablespoon
cornstarch with 1 tablespoon apple cider. Add to
simmering liquid and stir for 1 minute or until thickened.
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