Cooking Directions

• Coat the chicken with the flour.
• 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.
• 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.

Ingredients

• 1.5 pounds boneless, skinless chicken thigh
• 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
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme, crushed
• 0.25 teaspoon black pepper
• 6 ounces dried figs, stems removed and cut in half
• 1.5 cups long grain white rice, cooked according to package directions (about 4 1/2 cups)