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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine broth, vinegar, orange zest and 1/4 teaspoon pepper; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 5 minutes per side or until browned. Remove chicken to a slow cooker. Add onion to the pan and season with 1/4 teaspoon each salt and pepper; cook 2 minutes. Stir in flour and cook 1 minute. Pour in broth mixture and bring to a boil. Pour contents of skillet into slow cooker; add figs.
Cover and cook on Low for 5 hours.
Meanwhile, prepare polenta following package directions. Season chicken mixture with the remaining 1/4 teaspoon salt.
Serve chicken and figs with polenta; crumble blue cheese over each serving.