Chicken With Figs and Balsamic Vinegar |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
2 tablespoons vegetable oil |
8 boneless skinless chicken breast halves |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup balsamic vinegar |
1/2 cup ruby port |
1/2 cup chicken broth |
1 teaspoon dried thyme |
16 dried figs, cut in half |
Directions:
1. Heat the oil in a large skillet over med-high heat.
2. Sprinkle the chicken evenly with the salt and pepper.
3. Add the chicken to the skillet and brown on all sides.
4. Transfer the chicken to the insert of a 5- to 7-quart slow cooker.
5. Deglaze the pan with the vinegar and port, scraping up any browned bits from the bottom of the pan.
6. Add the broth and transfer the contents of the skillet to the slow cooker.
7. Add the thyme and figs and stir to combine.
8. Cover and cook on HIGH for 2 hours, until the chicken is cooked through and the sauce is syrupy.
9. Serve the chicken from the cooker set on warm.
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