Fig and Lemon Chicken

Ingredients

• 12 Chicken thighs
• 2 lemons, 1 sliced, 1 halved
• 1/4 cup brown sugar
• 1/4 cup white vinegar
• 1/4 cup water
• 1 1/2 pounds dried figs
• salt to taste
• 1 teaspoon dried parsley
• 1 tablespoon chopped fresh parsley

Directions

1. Preheat the Chicken thighs in oven to 400 degrees F (200 degrees C). Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
2. Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange Chicken thighs on top, then pour vinegar mixture over Chicken. Finally, sprinkle with salt and dried parsley to taste.
3. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
4. With a slotted spoon, remove Chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over Chicken as sauce. Garnish with fresh parsley and serve.