After a long day at work, I love entering my house and smelling dinner. A poll in 2011 found that 83% of the American population owned a crockpot so I’m not alone in wanting to walk thru the door and have dinner waiting! Today’s recipe takes advantage of dried figs, a recent addition to our local Costco’s offerings.
1/2 Cup Chicken Stock
1/2 Cup Vegetable Broth
1/2 Teaspoon dried Tarragon
1 Bay Leaf
1/4 Teaspoon Cinnamon
4 Chicken Thighs (rinsed to remove any bone chips and feathers)
12 Figs, halved
1/4 Cup Balsamic Vinegar + 1 Tablespoon Brown Sugar mixed together
1 Sweet Potato, diced
1 Turnip, diced
Into your crockpot add the ingredients in the order listed, then set the crockpot to 6 Hours (or at least that’s what I do when I leave for work, it auto sets to “Warm” after that).
Although you can eat this meal as is when it’s ready, I served with quinoa and a gravy made from removing about 2 cups of liquid from the crockpot and thickening with cornstarch.
A side of cornbread can also add to the yummy factor. Enjoy!
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