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