Valley Fig Growers
Slow Cooked Cider Braised Chicken with Figs
Makes 6 servings
Ingredients
- 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
Directions
- 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.
Nutrition Information
amount per serving
- Calories 501
- % Calories from Fat 13%
- Fat 25
- Cholesterol 116
- Protein 29
- Carbohydrates 37
- Fiber 6
- Iron 3
- Sodium 314
- Calcium 89
- Potassium 587
