Braised Chicken Thighs with Figs and Bay Leaves

Braised Chicken Thighs with Figs and Bay Leaves
Photo by Randy Mayor


  • 1 tablespoon red wine vinegar
  • 2 teaspoons olive oil
  • ½ cup sliced shallots
  • 3 tablespoons water
  • 16 fresh figs, each cut in half lengthwise
  • ½ teaspoon salt
  • 1 teaspoon honey
  • + 4 more ingredients
    • ¼ teaspoon black pepper
    • 1/3 cup dry red wine
    • 8 bay leaves
    • 8 chicken thighs (about 2 1/4 pounds), skinned

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 min...

View full recipe at My Recipes


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