Chicken with Pickled Figs, Lemon and Rosemary
Ingredients
20 Chicken legs from free range chicken (approx. 2.5 kg.)
For the marinade:
Peeled rind of 3 lemons (flesh used for squeezing at end of the dish)
4 sprigs Fresh rosemary
2 Bay leaves
Extra virgin olive oil
1/2 cup Verjuice
4 tablespoons Unsalted butter
6 Pickled Figs, torn into halves
Freshly chopped flat leaf parsley
Method
Leave the legs in the marinade for a minimum of an hour before cooking. Overnight is even better.
Preheat oven to 200C
Salt chicken legs and pan fry gently to seal in batches so not crowded in the pan.
When all chicken legs are golden brown put in a large flat baking tray and cook in the oven for 10 minutes.
Bring tray out of oven and deglaze with Verjuice and add all the other ingredients, except fresh parsley.
Return to the oven for another 5 to 10 minutes depending on the size of the chook legs and efficiency of oven. Test for doneness and toss with freshly chopped parsley.
Squeeze at least one of the lemons over the finished dish and check whether more is needed.
Allow to rest 10 minutes and serve.