deliciouslyorkshire | Recipes | Braised Chicken with Figs, Honey and 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.

Method

1. Sprinkle the chicken legs with sea salt, cover and leave overnight.
2. Wipe and trim.
3. Heat the oil.
4. Add the chicken skin side down, colour for 6 minutes and add butter.
5. Turn over and seal.
6. Peel onions, trim root carefully and cut each into 4 quarters
.
7. Surround the chicken with the onions.
8. Add the white wine and reduce by half.
9. Add the vermouth and the stock, be careful not to cover the chicken.
10. Bring to a simmer and sprinkle the chicken with the crushed peppercorns.
11. Put into oven at 180°c until cooked, about 30-40 minutes.
12. Meanwhile heat the honey and vinegar slightly.
13. Take the chicken legs and onions out and put to one side to keep warm.
14. Mix the sauce and the honey and vinegar together and reduce by half.
15. Put the figs, cut in half, in a clean large pan, cut side down.
16. Strain the sauce over the figs.
17. Baste frequently until just barely cooked.
18. Serve chicken leg with four half figs and 2 quarters of onion.
19. Add parsley to sauce, check seasoning and serve sauce over and around.