The chicken is cooked with a beautifully spiced sauce that pairs perfectly with a Cabernet Sauvignon.
Serves 4
Ingredients:
2 ounces bacon or pancetta, diced
1 tablespoon olive oil
3 pound chicken, cut into eight pieces
1/2 cup white wine
lemon zest from one 1/2 lemon
1/4 cup chicken stock
Kosher salt and freshly ground black pepper
For the Figs
3/4 cup sugar
1/2 cup white wine vinegar
1 lemon slice
1 cinnamon stick
1/2 cup water
1 pound fresh figs
Instructions
Prepare the figs. Gently simmer the sugar, vinegar, lemon and cinnamon with water for 5 minutes. Add the figs and cook for 10 minutes. Remove from the heat and leave to stand for 3 hours.Fry the bacon or pancetta in a frying pan until golden. Transfer to an ovenproof dish. Add the oil to the pan. Season the chicken, brown on both sides, then transfer to the ovenproof dish.
Preheat the oven to 350 degrees F. Drain the figs. Add the wine and lemon rind to the pan and boil until the wine has reduced and is syrupy. Pour over the chicken.
Cook the chicken in the oven, uncovered for about 20 minutes. Add the figs and chicken stock. Cover and return to the oven for a further 10 minutes.
Cooking Wiser
For best results use figs when in season, in the late summer.