Braised Chicken Thighs with Figs and Bay Leaves

Ingredients

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

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...

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