Ingredients for Braised Chicken With Figs Honey Vinegar
- 4 bone-in, skin-on chicken legs
- 1 teaspoon sea salt
- Olive Oil
- 2 tablespoons butter
- Red Onions
- Dry White Wine
- Dry Vermouth
- Chicken Stock
- Black Peppercorns
- Cider Vinegar
- Clear Honey
- 8 fresh figs, halved
- 2 tablespoons chopped fresh parsley
- Salt And Pepper
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How to Make Braised Chicken With Figs Honey Vinegar
- Preheat oven to 350°F (175°C).
- Season 4 bone-in, skin-on chicken legs generously with 1 tsp sea salt. For optimal flavor, cover and refrigerate overnight.
- Remove chicken from refrigerator 30 minutes before cooking. Wipe off excess salt and trim any excess fat.
- Heat 2 tbsp olive oil in a large, oven-safe heavy-bottomed pan over medium-high heat. Add chicken skin-side down and cook for 6-8 minutes, until golden brown.
- Add 2 tbsp butter to the pan. Flip chicken and baste for 2 minutes.
- Add 1 large onion, chopped, and 1/2 cup dry white wine to the pan. Simmer until the liquid is reduced by half (about 5 minutes).
- Stir in 1/4 cup dry vermouth and 1 cup chicken stock. Ensure the liquid doesn't completely cover the chicken.
- Bring to a simmer, then sprinkle 1 tsp crushed black peppercorns over the chicken.
- Transfer the pan to the preheated oven.
- Roast for 30-40 minutes, or until the chicken is cooked through and the juices run clear.
- While the chicken roasts, gently warm 1/4 cup honey and 2 tbsp balsamic vinegar in a small saucepan.
- Remove the chicken and onions from the oven and set aside to keep warm.
- Add the warmed honey-vinegar mixture to the pan drippings. Simmer until the sauce has reduced by half (about 5 minutes).
- In a separate pan, add 8 fresh figs, halved, cut-side down. Strain the reduced sauce over the figs.
- Cook for 5 minutes, basting frequently, until the figs are slightly softened. If using pears, substitute 2 ripe pears, cored and quartered.
- Serve the braised chicken legs over a bed of the fig (or pear) mixture and onion quarters.
- Stir 2 tbsp chopped fresh parsley into the remaining sauce. Adjust seasoning with salt and pepper to taste. Pour sauce over chicken before serving.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
98g
Fat
52g
Carbs
10g
