Categories: Chicken, Main Dish

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

1. Preheat to oven to 500°.

2. In a large ovenproof skillet over medium heat, cook the bacon until crisp.

3. Transfer the bacon to a paper-towel lined plate to drain, but don’t drain the fat from the skillet.

4. Add the garlic to the skillet and saute for 1 minute or so, until the slices are pale golden.

5. Transfer them to the plate along with the bacon.

6. Rinse the chicken legs and pat them dry with a paper towel.

7. Season the chicken with the salt and pepper.

8. Increase the heat under the skillet to med-high until the fat begins to smoke, and cook the chicken until browned, 5-6 minutes.

9. Flip the chicken and brown the other side, about 3 minutes.

10. Scatter the figs and thyme over the chicken and transfer the skillet to the oven.

11. Roast until the chicken is cooked through, about 20 minutes.

12. 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).

13. Place the skillet over medium heat until the juices thicken, about 3 minutes.

14. Pour the juices over the chicken, garnish with the bacon and garlic, and serve.

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