Fig and Lemon Chicken

• 2 lemons, juice of
• 12 cup brown sugar
• 14 cup white wine vinegar
• 12 cup water
• 1 (9 -10 ounce) package dried figs, halved
• 1 lemon, peel removed and sliced thin
• 12 boneless skinless chicken thighs
• salt, to taste
• ground black pepper, to taste
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 400F.
2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
3. Place figs and lemon slices in the bottom of a baking dish.
4. Arrange chicken thighs on top, then pour vinegar mixture over chicken.
5. Finally, sprinkle with salt and pepper to taste.
6. Bake for 30-40 minutes, basting frequently (turn figs if they begin to brown).
7. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter.
8. Skim fat from cooking juices, then pour over chicken as sauce.
9. Garnish with fresh parsley and serve.

lemons, brown sugar, white wine vinegar, water, lemon, chicken thighs, salt, ground black pepper, parsley

Taken from www.food.com/recipe/fig-and-lemon-chicken-333146 (may not work)