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Ingredientes
- 4 x chicken legs - (1/2 lb ea) Salt as needed
- 2 Tbsp. mild-tasting extra virgin olive oil
- 1 x onion - (1/2 lb) peeled, root end trimmed flat, cut in 8 wedges
- 1/2 c. dry white wine
- 2 Tbsp. dry white vermouth
- 1/2 c. chicken stock
- 1 x bay leaf
- 1 x fresh thyme sprig Black peppercorns barely cracked in a mortar to taste
- 2 Tbsp. cider vinegar
- 1 Tbsp. honey
- 8 x ripe fresh figs - (to 10)
Direcciones
- Trim the excess fat from the chicken, season proportionately all over with salt (we used a scant 3/4 tsp. per lb. of chicken). Cover loosely and chill. This is best if refrigerated 12 to 24 hrs.
- Heat the oven to 375 degrees.
- Pat the chicken legs dry; this will make them less likely to stick. Heat the oil in a 12-inch skillet over medium-low heat, then add in the chicken legs, skin-side down. The oil should sizzle, not pop explosively, when you add in the chicken. Adjusting the heat as necessary, cook till the skin is proportionately golden brown, about 8 min. Turn the legs over and color only slightly on the other side, about 4 min. Pour off the fat.
- If your skillet is ovenproof, arrange the onion wedges in the spaces between the chicken legs; otherwise, transfer the chicken to a shallow flameproof braising dish which will easily hold the chicken and onions in a single layer and add in the onions. Add in the wine, the vermouth and sufficient stock to come to a depth of about 1/2 inch. Bring to a simmer and add in the bay leaf, thyme and cracked black peppercorns.
- Place, uncovered, in the oven, and cook till the meat is tender but not quite falling off the bone, about 40 min. The exposed skin will have turned golden brown and crisp, the liquid ought to have reduced by about half. Remove from the oven and set on a slight tilt so the fat will collect at one side of the pan.
- Combine the vinegar and honey and hot slightly. This takes 10 seconds in the microwave. The vinegar should dominate but without making you squint. Trim the stems and cut the figs in half.
- Skim as much fat as possible from the braising liquid, then set the pan over medium heat. Bring to a boil and swirl as you reduce the liquid to a syrupy consistency, about 10 min. Distribute the figs proportionately around the pan, add in about 2 Tbsp. of the vinegar-honey syrup and swirl the pan to diffuse the bubbling, amber syrup without smashing the tender fruit. The sauce will be glossy. Taste - it should be rich and vibrantly sour-sweet. Add in more of the syrup, to taste. The vinegar will fade with boiling, so simmer for only a minute or possibly less.
- Serve each chicken leg with 2 wedges of sweet, soft onion and 4 or possibly 5 figs halves, bathed in a few spoonfuls of the sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 84 | 31% |
| Total Fat 9.37g | 12% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 109mg | 5% |
| Potassium 478mg | 14% |
| Total Carbs 27.37g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 21.72g | 14% |
| Protein 14.8g | 24% |
