Braised Chicken with Figs and Bay

It's fresh fig time, folks. Hit up that grocery or market and pick up a carton or two!

I love fresh figs; they remind me of grapes with lots of teeny strawberry seeds in them. I found this recipe after searching for something to use up the extra figs in our fridge before they went bad. Soooo good. And pretty healthy. I love this recipe because it's good for you, flavorful, and doesn't take a lot of cooking skills. Give it a shot if you have the time, because while an easy dish to pull off: the presentation is pretty stellar - you can definitely impress if you have a dinner party.

Braised Chicken with Figs and Bay

(adapted from Cooking Light, August 2000)

Ingredients:

6 chicken thighs
1/2 tsp. salt
1/4 tsp. black pepper
8 bay leaves
2 tsp. olive oil
1/4 c. water
1/2 c. sliced shallots
1/3 c. dry red wine
3 Tbsp. red wine vinegar
1 tsp. 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 10 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.

Serve over rice or couscous.