Braised Chicken Thighs with Figs and Bay Leaves

Chicken-figs-ck-222293-l

(6) Course Main Dishes

Ingredients in this Recipe

1 tablespoon red wine vinegar
1 teaspoon honey
1/2 cup sliced shallots
1/2 teaspoon salt
1/3 cup dry red wine
1/4 teaspoon black pepper
16 fresh figs, each cut in half lengthwise
2 teaspoons olive oil
3 tablespoons water
8 chicken thighs (about 2 1/4 pounds), skinned

Recipe Preparation

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