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1
Preheat the oven to 350u00b0F.
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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.
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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.
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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.
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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.
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6
Whilst the chicken is cooking, warm the honey and vinegar slightly.
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7
Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm.
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8
Add the warmed honey mix to the sauce and simmer until reduced by half.
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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.
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10
Serve the chicken leg with the figs and onion quarters.
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11
Add parsley to the sauce, check seasoning and pour over.
