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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.

Braised Chicken Thighs with Figs and Bay Leaves
Sauteed Chicken and Figs
See link to original recipe below
Serves 3

Ingredients

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.

4. Turn chicken over; cook 3 minutes. Add chicken broth; cover, reduce heat, and simmer 5 minutes.

5. Remove chicken from pan. Add onion; cook 2 minutes. Add chicken, wine, vinegar, and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken is done.

6. Add figs; cover and simmer 5 minutes or until figs are tender.

Link to original recipe
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