Chicken with Dried Figs & Mashed Potatoes

5 from 2 votes

Shredded chicken cooked up with dried figs and greens served with creamy mashed potatoes.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 327kcal

2 tablespoons butter
1 large onion peeled and sliced into wedges
8-10 dried figs any type; about 1 cup chopped
2 cups chicken broth
2-3 cups chicken cooked, shredded
4 cups leafy greens kale, spinach, swiss chard, etc. or 16 ounces frozen spinach, slightly thawed
salt and pepper to taste

Melt the butter in a large sauté pan or skillet over low-medium heat. Add the onions and slowly cook over low heat for 20 minutes, until a bit caramelized.
Add the figs and mix well, then add the 2 cups chicken broth. Bring to a simmer, and cook until most of the liquid has evaporated, about 15 minutes. Check the figs, if they’re not soft yet, reduce the heat and add ¼ water and cook a little longer. (Repeat as necessary until onions are caramelized and figs are soft.)
Add the shredded chicken to the pan and stir to coat. Let cook about 3 minutes to absorb some of the flavors. Taste and season with ¼ teaspoon salt and pepper if necessary. Mix in the chopped leafy greens until wilted, then remove from heat.
Meanwhile, wash and chop the potatoes. Peel the garlic and crush it with the side of a large knife. Add potatoes and garlic to a large pot and cover with water. Bring to a boil and cook about 15-20 minutes, or until potatoes are very soft.
Drain potatoes. Melt butter in pot and return potatoes to the pot. Mash well with a potato masher or fork (or whip using a hand mixer or stand mixer). Season with milk or cream, salt, and pepper.