Slow Cooked Cider-Braised Chicken with Figs
Contributed by: NAPSA
Cider-Braised Chicken with Figs-Slow Cooker or Stove Top - It's Easy
(NAPSA) - Dust off that slow cooker or run to the store and buy one. Slow cooking is in style and easy. Imagine after a long day, opening the door to the alluring aroma of Cider Braised Chicken with Figs simmering in a rich velvety sauce. Simply add a steamed vegetable, rice or a loaf of crusty bread and dinner is ready.
Light golden-colored Calimyrna figs taste slightly nutty, while dark, more intensely flavored Mission figs are sweeter. Figs are versatile and rich in health-promoting antioxidants, complex carbohydrates, dietary fiber and a host of essential minerals including potassium, iron and calcium. So whether on the stove top, in the slow cooker, or straight out of the package, dried California figs are a must on your weekly shopping list.
For more recipes featuring Blue Ribbon Orchard Choice and Sun-Maid Figs write to P.O. Box 1987, Fresno, CA 93718-1987.
See also the Stove Top version.
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.
Serving Size: Makes 6 Servings
