Chicken With Figs
Ready In: 5 hrs 50 mins
Serves: 6
Ingredients
- 12 bone-in chicken thighs, skin removed
- salt
- fresh ground black pepper
- 3 medium shallots, sliced
- 2 bay leaves
- 4 fresh thyme sprigs
- 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
- 2 tablespoons sherry wine vinegar
- 1 tablespoon honey
- 12 dried black figs
Directions
- Sprinkle the chicken all over with salt and pepper to taste.
- Scatter half of the shallots in a large slow cooker.
- Place the chicken in the cooker.
- Tuck the bay leaves between the chicken pieces.
- Scatter the remaining shallots and the thyme over all.
- Stir together the wine, vinegar, and honey and pour the mixture over the chicken.
- Cover and cook on LOW for 5 hours, or until the chicken is tender and cooked through.
- While the chicken is cooking, place the figs in hot water to cover for at least 30 minutes; drain the figs.
- Remove the chicken pieces to a serving platter and cover to keep warm.
- Discard the bay leaves.
- Pour the cooking juices into a small skillet and add the figs.
- Bring the liquid to a boil and cook over high heat until reduced and slightly syrupy.
- Pour the sauce and figs over the chicken and serve hot.
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