Braised Chicken with Figs, Honey and Vinegar

Main courseServes 4

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


* 4 large chicken legs * 1 tablespoon sea salt * 2 tablespoons olive oil * 1oz butter * 2 medium red onions * 1 glass of dry white wine * 2 tablespoons dry vermouth * 1/2 pint chicken stock * 10 crushed black peppercorns * 2 tablespoons cider vinegar * 1 tablespoon clear honey * 8 ripe fresh figs * 2 tablespoons chopped parsley * Salt and pepper