Figgy Piggy Drumsticks and Thighs
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 slices bacon, halved (8 oz.)
- 4 garlic cloves, thinly sliced
- 3 chicken legs, drumsticks and thighs (about 2 1/2 lb total)
- 1 teaspoon kosher salt
- fresh ground black pepper
- 11 -12 figs (halved or quartered, if large)
- 12 fresh thyme sprigs
- 2 tablespoons vermouth
- 1 tablespoon fresh lemon juice
directions
- Preheat to oven to 500°.
- In a large ovenproof skillet over medium heat, cook the bacon until crisp.
- Transfer the bacon to a paper-towel lined plate to drain, but don't drain the fat from the skillet.
- Add the garlic to the skillet and saute for 1 minute or so, until the slices are pale golden.
- Transfer them to the plate along with the bacon.
- Rinse the chicken legs and pat them dry with a paper towel.
- Season the chicken with the salt and pepper.
- Increase the heat under the skillet to med-high until the fat begins to smoke, and cook the chicken until browned, 5-6 minutes.
- Flip the chicken and brown the other side, about 3 minutes.
- Scatter the figs and thyme over the chicken and transfer the skillet to the oven.
- Roast until the chicken is cooked through, about 20 minutes.
- Transfer the chicken to a serving platter, and stir the vermouth and lemon juice into the skillet, scraping up any brown bits on the bottom (be careful when touching the skillet handle; it will be hot).
- Place the skillet over medium heat until the juices thicken, about 3 minutes.
- Pour the juices over the chicken, garnish with the bacon and garlic, and serve.
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