Ingredients:
1.6kg free-range chicken,
jointed into 6-8 pieces
2 tbsp olive oil
1 onion, peeled and sliced
a few sprigs thyme
1 bay leaf
125ml white wine
150ml chicken stock
2 tbsp white wine vinegar
1 tbsp mild-tasting honey
10 ripe figs, halved
4-5 carrots, cut into chunks
salt and pepper
Method:
1. Preheat the oven to 180°C. Trim off the excess fat from the chicken, then season generously with salt and pepper.
2. Heat the olive oil in a large frying pan over a medium heat, then brown the chicken pieces in batches, skin side down, for roughly about 8 minutes, turning to colour them evenly all over.
3. Remove the chicken to a flameproof casserole dish with a slotted spoon.
4. Pour off most of the fat from the frying pan, then add the onion and cook over a low heat for 5 minutes to soften.
5. Add the onion and carrots (if using) to the casserole dish with the thyme and bay leaf. Pour over the wine and chicken stock.
6. Place the casserole, uncovered, on the middle shelf of the oven and cook for about 30 minutes until the meat is tender but not quite falling from the bone. The skin should now be golden and the liquid reduced by about half.
7. Place the casserole over a low heat on the hob. Mix the wine vinegar and honey and pour in.
8. Tear each fig into four and add to the casserole. Bring to a boil, allow to bubble until the liquid has reduced to a syrupy consistency – it should be glossy and taste both sweet and sour.
9. Serve on warm plates, with a salad and some bread.