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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. Sprinkle the chicken legs with sea salt. For best results, cover and leave in the fridge overnight. When ready to cook, wipe off the salt and trim any excess flesh. | 3. Heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. Add the butter to the pan, and turn the chicken over to baste. | 4. Add the onions and wine and simmer until the liquid has reduced by half. Add the vermouth and the stock, being careful not to cover the chicken completely. | 5. Bring to a simmer and sprinkle the chicken with the crushed peppercorns. Transfer pan to oven. Roast for about 30 - 40 minutes or until thoroughly cooked. | 6. Whilst the chicken is cooking, warm the honey and vinegar slightly. | 7. Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm. | 8. Add the warmed honey mix to the sauce and simmer until reduced by half. | 9. Place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened. | 10. Serve the chicken leg with the figs and onion quarters. | 11. Add parsley to the sauce, check seasoning and pour over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	4			-	-	-	-
sea salt	1	tablespoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
red onion	2		cut	88.0	20.548000000000002	2.42	0.22
white wine	2/3	cup		-	-	-	-
vermouth	2	tablespoons		-	-	-	-
chicken stock	1 1/4	cups		108.0	10.59	7.56	3.6
black peppercorn	10		crushed	-	-	-	-
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
clear honey	1	tablespoon		-	-	-	-
fig	8	halved	ripe	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.