Chicken With Figs and Balsamic Vinegar
Ready In: 2 hrs 30 mins
Serves: 8
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
- Heat the oil in a large skillet over med-high heat.
- Sprinkle the chicken evenly with the salt and pepper.
- Add the chicken to the skillet and brown on all sides.
- Transfer the chicken to the insert of a 5- to 7-quart slow cooker.
- Deglaze the pan with the vinegar and port, scraping up any browned bits from the bottom of the pan.
- Add the broth and transfer the contents of the skillet to the slow cooker.
- Add the thyme and figs and stir to combine.
- Cover and cook on HIGH for 2 hours, until the chicken is cooked through and the sauce is syrupy.
- Serve the chicken from the cooker set on warm.
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