Braised Chicken Thighs With Figs And Bay Leaves
- 8 chicken thighs (about 2 1/4 pounds), skinned
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 bay leaves
- 2 teaspoons olive oil
- 3 tablespoons water
- 1/2 cup sliced shallots
- 1/3 cup dry red wine
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 16 fresh figs, each cut in half lengthwise
- Sprinkle chicken with salt and pepper. Place 1 bay leaf on each chicken thigh. Heat oil in a heavy 10-inch skillet over medium-high heat. Place chicken, bay leaf sides down, in pan. Cook 5 minutes or until browned. Turn chicken over; cook 3 minutes. Add water; cover, reduce heat, and simmer 5 minutes. Remove chicken from pan. Add shallots; cook 2 minutes. Add chicken, wine, vinegar, and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Add figs; cover and simmer 5 minutes or until figs are tender.
chicken, salt, black pepper, bay leaves, olive oil, water, shallots, red wine, red wine vinegar, honey, fresh figs
Taken from www.myrecipes.com/recipe/braised-chicken-thighs-with-figs-bay-leaves (may not work)