Ingredients:

1 cup cherry tomatoes, halved & seeded

1 Tbsp olive oil

6 dried figs, cut in half

12 dried apricots

1 cup white wine

2 lbs chicken thighs

1 tsp dried thyme

salt and pepper

1 cup chopped onions

1 tsp chopped garlic

1 cup chicken stock

1 Tbsp tomato paste

1 Tbsp balsamic vinegar

12 green olives, pitted and halved

2 Tbsp chopped parsley

Serves 4

Method:

Toss tomatoes with the oil. Place cut side up on baking sheet and bake for 25 minutes until slightly dried out. Reserve. Reduce oven heat to 325º

Cover figs and apricots with wine in a pot. Bring to boil and boil 1 minute. Remove from heat and soak for 20 minutes. Strain and reserve fruit and liquid separately.

Season chicken pieces with thyme, salt and pepper. Brown, skin side down until golden, about 2 minutes, then turn and brown other side. Remove into an over-proof casserole. Drain all but 1 Tbsp of oil from the skillet.

Saute the onions and garlic until softened. Add the reserved liquid, the stock, tomato paste, and balsamic. Bring to boil. Stir in figs and apricots. Pour this sauce over the chicken. Cover and bake for 20 minutes.

Add tomatoes and olives, cover and bake for another 10-15 minutes until chicken is just cooked. Sprinkle with parsley before serving.

[If making this ahead, reduce cooking time by 10 minutes and reheat at 325 for 20 minutes until chicken is hot.]

Source: Lucy Waverman’s Home Chef column, The Globe and Mail, March 8, 2003

Preheat oven to 400º F

Chicken breasts or legs work well, too, but use bone-in chicken as it will be juicier.