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Cider-Braised Chicken With Figs

Contributed by: NAPSA

Cider-Braised Chicken with Figs-Slow Cooker or Stove Top - It's Easy

Slow Cooked Cider-Braised Chicken with Figs
(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 Slow Cooker version.

Ingredients:

  • 2 teaspoons each butter and vegetable oil
  • 1 large onion, cut into thin wedges
  • 4 teaspoons finely chopped fresh ginger
  • 1/2 teaspoon freshly ground pepper
  • 3 pounds chicken pieces, skinned
  • 1/2 teaspoon salt
  • 1 package (9 ounces) Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs
  • 1 1/2 cups apple cider or apple juice
  • 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme)
  • 1 tablespoon lemon juice
  • Fresh thyme or parsley for garnish

Directions:

In large, nonstick skillet, heat butter and oil. Add onion, ginger and pepper. Cook over medium-low heat until onions are golden. Remove and reserve.

Add chicken to skillet, sprinkle with salt. Cook until golden on all sides. Cut stems from figs; cut each fig in half. Add onion mixture, figs, apple cider and thyme to skillet; cover. Simmer until chicken is tender. Turn once during cooking.

Remove chicken, onions and figs to serving platter or plates. Over medium heat, add lemon juice to pan. Cook and stir until sauce thickens slightly; spoon over chicken. Garnish with fresh thyme.

Serving Size: Makes 6 Servings


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