Chicken & Figs

Serves 8 – 10


20 chicken pieces, drumsticks, and thighs

10 garlic cloves, peeled and roughly chopped

10 sprigs fresh thyme, chopped

125ml verjuice/ or white wine vinegar

125ml good quality 100% olive oil ( not canola mix)

250ml dry white wine or rose ( I used Rose as it goes well with the figs )

60 ml soft brown sugar

1 packet green olives, drained

125ml caper berries with stems, and a little juice

6 bay leaves

Grinding of black pepper and a good pinch of sea salt

1 cup good quality chicken stock

10 fresh figs, wiped & halved

Fresh thyme or flat leaf parsley to serve


  1. Combine all the ingredients, except the stock, figs and garnish in a non metallic casserole dish.
  2. Cover and marinade for minimum 4 hours, or refrigerate and marinade overnight.
  3. Preheat the oven to 180OC, remove chicken from the fridge and allow to come to room temperature.
  4. Add the chicken stock to the casserole dish, and cook for 45-60 minutes, stir and add more water if needed, check the chicken by piercing the meat with a sharp knife, if the juices run clear the meat is cooked.
  5. The chicken should be golden brown, with a lovely sauce from the marinade.
  6. Add the figs and stir into with the sauce. Check seasoning.
  7. Serve garnished with thyme sprigs and flat leaf parsley

Recipe courtesy of Taryne Jakobi