Braised Chicken With Figs, Honey & Vinegar

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 large chicken legs
• 1 tablespoon sea salt
• 2 tablespoons olive oil
• 1 ounce butter
• 2 medium red onions, cut into quarters
• 2/3 cup dry wine
• 2 tablespoons dry vermouth
• 1 1/4 cups chicken stock
• 10 black peppercorns, crushed
• 2 tablespoons cider vinegar
• 1 tablespoon clear honey
• 8 ripe figs, halved
• 2 tablespoons parsley, chopped
• salt and pepper

Recipe

• 1 preheat the oven to 350°f.
• 2 sprinkle the chicken legs with sea salt. for best results, cover and leave in the fridge overnight. when ready to cook, wipe off the salt and trim any excess flesh.
• 3 heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. add the butter to the pan, and turn the chicken over to baste.
• 4 add the onions and wine and simmer until the liquid has reduced by half. add the vermouth and the stock, being careful not to cover the chicken completely.
• 5 bring to a simmer and sprinkle the chicken with the crushed peppercorns. transfer pan to oven. roast for about 30 - 40 minutes or until thoroughly cooked.
• 6 whilst the chicken is cooking, warm the honey and vinegar slightly.
• 7 once cooked through, remove the chicken and onions from the pan and put to one side to keep warm.
• 8 add the warmed honey mix to the sauce and simmer until reduced by half.
• 9 place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. cook for 5 minutes, basting frequently until the figs have slightly softened.
• 10 serve the chicken leg with the figs and onion quarters.
• 11 add parsley to the sauce, check seasoning and pour over.