serves 4
difficulty moderate
  • Oven
  • Pan
  4 whole 4 whole figs halved  
  1. preheat oven to 200c/392f
  2. start by frying up the chopped onions, rosemary and thyme in a little olive oil. it’s not necessary to wait for the oil to be heated up in the frypan to put the onion in and i also like to sprinkle a pinch of salt, which stops the onion from burning.
  3. once softened, pop into a shallow baking dish that you can later put on the stovetop.
  4. quickly saute the figs in another small splash of olive oil for a couple of minutes and then put them on top of the onions.
  5. now place the chicken on top of the figs, sprinkle with a pinch of salt and throw the rest of the ingredients into the baking dish.
  6. stick it in the oven and bake for around 30-35 mins (until chicken is cooked through)
  7. remove from oven and put the chicken and figs on a plate to rest and then put the baking dish on the stove and reduce the liquid into a syrupy consistency and then serve on top of the chicken and figs.
  8. sprinkle with parsley if you’re wanting to super impress
    olive oil  
  2 whole 2 whole red onions (chopped roughly into crescents)  
  2 tsp 2 tsp chopped rosemary  
  2 tsp 2 tsp chopped lemon thyme or thyme  
  4 whole 4 whole chicken marylands (this is the thigh and drumstick of the chicken (used whole or chopped into thigh and drumstick))  
  1/2 cup 1/2 cup chicken stock  
  1/2 cup 1/2 cup verjuice (available at most supermarkets in the vinegar section)  
  2 tbsp 2 tbsp sherry vinegar (available at specialist foodstores or substitute with red wine vinegar)  
  2 tbsp 2 tbsp honey  
  1 whole 1 whole cinnamon stick  
    rind of one lemon (shaved into thick strips with veggie peeler)  
    parsley (only if you have some hanging around)