1.5 lbs/750g sugar
1/2 c/125 ml bottled water
2 lemons, ends trimmed, cut lengthwise in quarters, then very thin triangles, seeds removed.
Place the figs, sugar, water and lemons in a large heavy bottomed saucepan, stir until well combined, boil over medium heat. After reaching a boil, cook until juices thicken slightly (about 25 minutes). Mixture will be thin, but will thicken as it cools. Remove from heat and seal jar as per manufacturer's instructions.
Makes about 8 pints/4 liters
Susan Loomis "On Rue Tatin" Pg 159-160
1 C/250 ml light white wine (i.e. sav blanc)
3 T Dijon Mustard
2 T EVOO
3.5-4 lbs chicken parts
2 medium onions, extra thinly sliced
S & P to taste with Parsley for garnish
Preheat oven to 425. In small bowl combine wine and mustard, reserve. In an oven proof pan, brown chicken on all sides, set aside. Add onions, cook until tender. Return chicken add S&P. Pour wine mix over all, put in oven cook 25 minutes. Turn chicken over, cook additional 20-25 minutes. Transfer chicken to serving platter. Scrape up browned bits on the bottom, taste for seasoning, and pour over chicken, add parsley and serve.
Serve with Burgundy
Susan Loomis "On Rue Tatin" pg 141-142