Ingredients
12 pieces skinless bone in chicken, white or dark (I used 4 boneless, skinless breasts that were big and cut them into two pieces and 4 chicken thighs with skin – I guess I’m not good at reading directions) seasoned with salt and pepper
2 peeled onions
2 cloves of garlic
Leaves from 6 sprigs of thyme (I used 1/2 t of dried thyme)
Needles from 2 sprigs fresh rosemary
2 T olive oil
1 15 oz can plain pumpkin puree
1 c red wine
1/4 c honey
1 1/2 c water
1 c dried Mission figs or 2 c fresh figs, stemmed (Substitute dried prunes or apricots if you prefer)
2 cracked cinnamon sticks (I buy these in the Mexican section of my grocery)
1 t ground allspice
Slivered almonds for garnish
Instructions
Combine onions, garlic,thyme and rosemary in the bowl of a food processor and pulse once or twice. YOU DO NOT WANT MUSH!
Heat oil in skillet or Dutch oven on medium high heat. Add the onion mixture and saute until soft and fragrant, about 6 minutes. Push onion to side and add seasoned chicken in batches. Brown for several minutes on each side.
Meanwhile, whisk pumpkin puree, wine, honey figs, cinnamon, allspice and 1 1/2 c water. Pour over the chicken to cover. Bring to a boil, then reduce the heat to medium. Cover and cook until the chicken looks plump and is cooked through. This should take no longer than an hour and if you are using white meat, probably only 45 minutes. If there is too much sauce, take the chicken out and place on a plate covered with foil. Leave the lid off and let sauce cook down for a few minutes.
Discard the cinnamon sticks. Place chicken on a platter. Spoon sauce over. Sprinkle
toasted almonds on top.
