Chicken Braised with Figs, Honey and Vinegar
Serves 4
Ingredients
4 large Chicken marylands, jointed
1 Red onion chopped
6 - 8 Figs
2 dsp Honey
2 tsp Lemon Thyme, chopped
2 sprig of Rosemary
1/2 stick Cinnamon
1 cup Chicken stock
1/2 cup White wine
2 tbsp Sherry vinegar / good quality white wine vinegar
Zest of a whole Lemon, peeled into strips with vegetable peeler
Method
Ask your butcher to bone the Marylands or do this yourself by cutting through the thigh and drumstick bone.
Pre-heat oven to 180C.
Chop onion roughly and fry and when translucent add the chopped figs with a little olive oil and heat through. Then lay the onions and figs in an ovenproof dish; add half the vinegar then place Chicken Marylands into the dish along lemon thyme, 1 sprig rosemary stripped, and peelings of lemon zest. Sprinkle over the rest of the vinegar, and add half cinnamon quill. Pour 1/4 cup of wine and 1/2 cup of stock over the chicken. Season with sea salt. Pull up a few figs so that they show through to the top, strip the second sprig of rosemary and distribute over the top and dribble the honey all over the chicken. Roast for about 30 minutes at 180C, basting occasionally, remove from oven and leave to rest for 10-15 min before serving. Strain off the juices and reduce to a syrupy consistency and pour over the chicken.
It is important to cook in a shallow tray so that the honeyed chicken is almost in line with the sides of the dish.