Seves 6-8

Prep Time:  1 hour

Preheat oven to 350 degrees

Ingredients:

8-10 chicken thighs, skin on

3 tablespoons extra virgin olive oil

3 tablespoon unsalted butter

12 ripe figs, dried may be substituted

1 cup chopped sweet onions

½ cup honey

½ cup dry white win

¼ cup vermouth

1 cup chicken stock

¼ cup apple cider vinegar

3 bay leaves

2 sprigs fresh thyme

1 teaspoon kosher salt

1 tablespoon cracked black pepper

Directions:

Season the chicken thighs with a liberal amount of salt and pepper.

Place the olive oil and butter in a stainless steel saute pan over medium high heat.

Place chicken thighs in the pan and cook until both sides are golden brown, approximately 3 minutes a side.  Put the seared chicken thighs in a greased, oven-safe baking dish.

Deglaze the sauté pan with the white wine.  Add the vermouth, chicken stock, and apple cider vinegar and white wine.  Add the salt and pepper; stir for five minutes.

Place the liquid over the chicken; season with salt and pepper.  Add the bay leaves and sprigs of fresh thyme.

Cover the dish with aluminum foil and cook for 1 hour.

Remove from the oven.  Let sit for 10 minutes, then serve.