This week's recipe comes from our cookbook of the month, the deliciously titled In the Kitchen with a Good Appetite (Hyperion) by Melissa Clark. Sybil Pratt says "the stories that preface each recipe and chapter burble with her love of food, culinary improv and the memories that a dish conjures up"—and I can see plenty of memories being made over plates of the delectable dish described below. Dig in!

Figgy, Piggy Drumsticks and Thighs

Figgy Piggy Drumsticks and Thighs.Credit Matthew Benson

8 strips bacon (8 ounces), halved
4 garlic cloves, thinly sliced
3 chicken legs, drumsticks and thighs (about 2 1/2 pounds total)
1 teaspoon kosher salt
Freshly ground black pepper
11 or 12 figs, halved or quartered if large
12 thyme sprigs
2 tablespoons vermouth
1 tablespoon fresh lemon juice

1. Preheat the oven to 500°F. In a large ovenproof skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel–lined plate to drain, but don’t drain the fat from the skillet. Add the garlic to the skillet and sauté for 1 minute or so, until the slices are pale golden. Transfer them to the plate along with the bacon.

2. Rinse the chicken legs and pat them dry with a paper towel. Season the chicken with the salt and pepper. Raise the heat under the skillet to medium-high until the fat begins to smoke, and cook the chicken until browned, 5 to 6 minutes. Flip the chicken and brown the other side, about 3 minutes.

in the kitchen with a good appetite by Melissa Clark3. Scatter the figs and thyme over the chicken and transfer the skillet to the oven. Roast until the chicken is cooked through, about 20 minutes. 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). Place the skillet over medium heat until the juices thicken, about 3 minutes. Pour the juices over the chicken, garnish with the bacon and garlic, and serve.

Recipe from IN THE KITCHEN WITH A GOOD APPETITE by Melissa Clark, published September 7, 2010 by Hyperion. Copyright © 2010. All Rights Reserved. Available wherever books are sold. Photo credit Matthew Benson.

comments powered by Disqus