Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) olive oil

  2. 8 small (about 2 pounds with bones) skinless chicken thighs

  3. 1/4 teaspoon(s) salt

  4. 2 clove(s) garlic , crushed with press 5 cup(s) chicken broth

  5. 1/4 cup(s) red wine vinegar

  6. 2 teaspoon(s) cornstarch

  7. 2 teaspoon(s) brown sugar , or to taste 75 cup(s) (about half 10-ounce package) Mission figs , each cut in half 25 cup(s) salad olives , (chopped pimiento-stuffed olives) 1 bag(s) (5 ounces) baby arugula

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken and sprinkle with salt; cook 17 to 20 minutes or until chicken is browned and juices run clear when thickest part of thigh is pierced with tip of knife, turning chicken over once. Transfer chicken to plate. Add garlic to skillet and cook 30 seconds, stirring.

  2. Meanwhile, in cup, with wire whisk, mix broth, vinegar, cornstarch, and sugar.

  3. Stir broth mixture and add to skillet; heat to boiling. Boil 1 minute, stirring until browned bits are loosened from bottom of skillet and sauce thickens slightly. Stir in figs and olives; return chicken with any juices to skillet and heat through.

  4. To serve, arrange arugula on 4 dinner plates. Spoon chicken mixture over arugula.


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