Cooking Light's Braised Chicken Thighs with Figs and Bay Leaves
Posted Jul 22 2010 6:26am
Hi All! I'll be heading out of town tomorrow and still have yet to pack. Things have been so crazy I have to take a few days off from blogging (boo!) to get it together but hope to be back on track next week. Have a great weekend and I leave you with this recipe review of a cooking light recipe.
On a whim I bought fresh Brown Turkey figs at the store. Just sliced they are delicious but I wanted to try them with some Springer Mountain Farms Chicken Breasts. The delicately sweet figs were a great compliment to the aromatic bay leaves. Not overpowering flavors here but great for an easy weekday meal.
Sauteed Chicken and Figs
See link to original recipe below Serves 3
3 chicken breasts, I used Springer Mountain Farms Coarse salt, to taste Fresh ground black pepper, to taste 3 bay leaves 1 teaspoons olive oil 3 tablespoons chicken broth 1/2 cup sliced sweet vidalia onions 1/3 cup dry red wine 1 tablespoon balsamic vinegar 1 teaspoon honey 8 fresh figs, each cut in half lengthwise Directions 1. Heat a large skillet over medium high heat. Spray with cooking spray and pour teaspoon of olive oil.
2. Season chicken with salt and pepper. Top each with 1 bay leaf.
3. Add chicken to pan, bay leaf sides down. Cook 5 minutes or until browned.