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Braised Chicken with Figs, Honey and Vinegar



Serves 4

4 large Red Tractor chicken legs
1 tbsp sea salt
2 tbsp olive oil
25g/1oz butter
2 medium red onions, cut into quarters
150ml/¼ pint dry white wine
2 tbsp dry vermouth
300ml/½ pt chicken stock
10 black peppercorns, crushed
2 tbsp cider vinegar
1 tbsp clear honey
8 ripe fresh figs, halved
2 tbsp chopped parsley
salt and pepper

Braised Chicken with Figs, Honey and Vinegar_600_4



Preheat the oven to 180°C/350°F/gas mark 4.

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 down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened.

Serve the chicken leg with the figs and onion quarters. Add parsley to the sauce, check seasoning and pour over.