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How to make it

  • In saucepan combine sugar, water, vinegar, lemon slice and cinnamon stick.
  • Bring to boil then simmer 5 minutes then add figs and return to boil and simmer 10 minutes.
  • Cover and let stand 2 hours.
  • When ready to use drain figs discarding lemon slice and cinnamon stick.
  • Place drained figs in bowl along with wine and lemon peel then set aside.
  • Meanwhile sprinkle chicken with salt and pepper.
  • In large, shallow oven proof casserole slowly heat bacon pieces until golden.
  • Reserve bacon leaving oil in pan then add olive oil and heat.
  • Add chicken then sauté until golden on all sides about 5 minutes.
  • Increase heat and gradually add wine mixture discarding lemon peel in which figs soaked.
  • Boil until reduced and very syrupy about 5 minutes.
  • Transfer casserole to oven that has been heated to 350 and bake uncovered 20 minutes.
  • Add water if necessary to prevent burning then return casserole to top of stove.
  • Add beef broth and figs then cover and cook 10 minutes longer.
  • Sprinkle with bacon pieces before serving.

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