Figs and balsamic vinegar combine to make a delightful sauce for sautéed chicken thighs - this is a special dish that's perfect for company but simple enough to make for your family.
cost per recipe: $10.70
The price is determined by the national average.
pounds boneless, skinless chicken thigh
tablespoons all-purpose flour
tablespoon olive oil
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
cup Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons balsamic vinegar
teaspoon dried thyme, crushed
teaspoon black pepper
ounces dried figs, stems removed and cut in half
cups long grain white rice, cooked according to package directions (about 4 1/2 cups)
Coat the chicken with the flour.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it's well browned on both sides.
Add the onion and garlic to the skillet and cook until the onion is tender. Stir the broth, vinegar, thyme, black pepper and figs in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Serve with the rice.