I perused this thread recently and noted a few recommendations for the Chicken Braised with Figs, Honey and Vinegar on p 350. Figs in season and a pack of leg quarters at $0.99/lb sealed the deal.
This is an excellent chicken recipe. These leg quarters were huge so the braise was a great way to cook them. Header notes talk about identifying perfect figs, but I think the brief sauté they get in the reduced braising liquid, brightened with honey and vinegar will make even a so-so fig taste pretty great. Header notes say the restaurant serves this with a salad of raw fennel ribbons and arugula with wedges of fried pizza dough to sop up the sauce. My mind went to polenta but I did add a pile of arugula.
Edited to add that the recipe calls for a single onion, cut into 8 wedges to go into the braising pan for 4 servings. The braised onion is quite delicious, so if you like onion, I’d increase that.
