Savory Chicken Thighs with Figs

Campbell's Savory Chicken Thighs with Figs Recipe

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.

At a glance

Prep

10 min.

Total

40 min.

Serves

6

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 1/2 pounds boneless chicken thighs
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons balsamic vinegar
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
6 ounces dried figs, stems removed and cut in half
1 1/2 cups regular long-grain white rice, cooked according to package directions (about 4 1/2 cups)

How to Make It

  • 1

    Coat the chicken with the flour.

  • 2

    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.

  • 3

    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.

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Easy Substitutions

  • Ingredient Note: Chicken thighs are an inexpensive ingredient that can taste rich and decadent.  The balsamic vinegar and figs in this recipe perfectly balance the richness of the chicken.
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RID#50230

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