Contributed by: NAPSA
Cider-Braised Chicken with Figs-Slow Cooker or Stove Top - It's Easy
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.
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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