Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | vegetable oil |
| 2 tsp | butter |
| 1 large | onion, cut into thin wedges |
| 4 tsp | minced fresh ginger |
| 1/2 tsp | freshly ground black pepper |
| 3 lbs. | chicken pieces, skinned |
| 1/4 tsp | salt |
| 12 ounces | Calimyrna or Mission figs, stemmed and halved |
| 1-1/2 cups | apple cider |
| 1/2 tsp | dried thyme |
| 1 tbsp | lemon juice |
Directions
1. In a large skillet, heat oil and butter over medium-high heat. Add onion, ginger and pepper. Cook, stirring occasionally, until onions are golden brown; remove. 2. Add chicken, sprinkle with salt. Cook until golden on all sides. Add onion mixture, figs, apple cider and thyme; cover. Simmer until chicken is tender, about 30 minutes. Turn once during cooking. 3. Remove chicken, onions and figs to serving platter. Add lemon juice to pan. Cook and stir until sauce thickens slightly. Spoon over chicken. Makes 6 servings.
Source: www.valleyfig.com