Braised Chicken With Figs Honey Vinegar

This dish is sure to awaken the taste buds with its tangy flavours. If you can’t get hold of figs, then pears are a great alternative.

Steps

Preheat the oven to 350f.

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.

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.

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.

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.

Whilst the chicken is cooking , warm the honey and vinegar slightly.

Once cooked through , remove the chicken and onions from the pan and put to one side to keep warm.

Add the warmed honey mix to the sauce and simmer until reduced by half.

Place the figs in a large clean pan , cut side do.

Ingredients

chicken legs, sea salt, olive oil, butter, red onions, dry white wine, dry vermouth, chicken stock, black peppercorns, cider vinegar, clear honey, figs, parsley, salt and pepper