Crockpot Chicken with Figs

Chcken with Figs
	This could be easily doubled! Leave out the salt and you have a wonderful low-sodium meal.   6 thighs    chicken thighs, bone-in   3/4 cup    flour   2 tbs    unsalted butter   1/2 cup    Cabernet Sauvignon, or any full-bodied red wine   1/2 tsp    salt   1/4 tsp    ground pepper   1/4 cup    heavy cream   3/4 cup    chopped, dried figs (Mission)     1 Place the flour in a plastic bag and add the thighs. Close bag and shake until they are well coated. 2 Melt the butter in a large skillet, over medium heat. Add the thighs and cook them until well browned, maybe 5-7 minutes. 3 Transfer the chicken to the slow cooker. 4 Add the wine to the pan and bring to a boil, scraping up any browned bits. Pour this over the chicken in the crockpot and season with the salt and pepper. Cook on LOW for 3 1/2 hours. 5 Stir in the cream and the figs. Cover and cook on HIGH for an additional 45 minutes to an hour, until the chicken is cooked through.   Servings: 3    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: chicken thighs, bone-in Cabernet Sauvignon, or any full-bodied red wine chopped, dried figs (Mission)           Amount Per Serving       Calories   216.43   Calories From Fat (48%)   102.87       % Daily Value Total Fat 11.67g   18%   Saturated Fat 7.21g   36%   Cholesterol 34.00mg   11%   Sodium 393.11mg   16%   Potassium 45.46mg   1%   Carbohydrates 24.24g   8%   Dietary Fiber 0.89g   4%   Sugar 0.10g       Sugar Alcohols 0.00g       Net Carbohydrates 23.35g       Protein 3.53g   7%      Cooking Tips Serve this over wild rice and add a green vegetable, such as spinach or broccoli.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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