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This recipe for Braised Chicken with Figs, Honey and Vinegar has been reproduced courtesy of Great British Chicken

At the heart of the Great British Chicken message is a passion for the importance of buying British chicken as it assures the consumer of a certain standard whilst supporting UK produce. Its remit is to educate British consumers about the benefits of buying British chicken and how to identify it as such by looking for the Red Tractor and Union Jack on packs oc chicken or by asking their butcher. Great British Chicken wants people to be able to make an informed choice about the chicken they buy.

Chicken is the UK's favourite meat - it accounts for 43% of all the meat we eat in this country. This should come as no surprise: not only is chicken tasty, versatile and easy to prepare but it is also higher in protein and lower in fat than red meat, making it a nutritious, healthy choice that will tempt the whole family's tastebuds.

Sporting legend Sally Gunnell, who still holds the 400m hurdles world record, is a big fan of British chicken.

“As an athlete, it was essential to eat lots of fresh, good quality, nutritious foods and chicken was one of my staple ingredients. Not only is it lower in fat than red meat, it’s also higher in protein – which gives you energy.

“I’m not competing anymore – apart for fun – but I’ve maintained these healthy eating habits throughout my life and try to feed my husband and three young sons a balanced, nourishing diet.”

As a parent, and the daughter of a poultry farmer, Sally is passionate about knowing where her meat comes from, and supports local producers wherever possible.

“We eat chicken at least three times a week, and only British will do. I ask my butcher, or if I'm in the supermarket I always look for the Red Tractor and Union Jack. That way I know the chicken was produced to high standards and can be traced back to the British farm it cam from."

See the web site for further information - Great British Chicken

Love chicken . . . buy British
Choose chicken with the Red Tractor and Union Jack on pack and you'll know it was produced to high standards and can be traced back to the independently-checked British farm it came from. Or ask your butcher if it's British.

This dish is sure to awaken the taste buds with its tangy flavours. If you can't get hold of figs, then pears are a great alternative.

Ingredients for Braised Chicken

4 large British chicken legs
1tbsp sea salt
2 tbsp olive oil
25g / 1oz butter
2 medium red onions, cut into quarters
150ml / 1/4 pint dry white wine
2 tbsp dry vermouth
300ml / 1/2 pt chicken stock
10 black peppercorns, crushed
2 tbsp cider vinegar
1 tbsp clear honey
8 ripe fresh figs, halved
2 tbsp chopped parsley
Salt and pepper

How to make Braised Chicken

• Preheat the oven to 180°C / 350°F / gas mark 4.

• Sprinkle the chicken legs with sea salt. For best results, cover and leave in the fridge overnight. When ready to cook, wipe off the salt and trim any excess flesh.

• Heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. Add the butter to the pan, and turn the chicken over to baste.

• Add the onions and wine and simmer until the liquid has reduced by half. Add the vermouth and the stock, being careful not to cover the chicken completely.

• Bring to a simmer and sprinkle the chicken with the crushed peppercorns. Transfer pan to oven. Roast for about 30 - 40 minutes or until thoroughly cooked.

• Whilst the chicken is cooking, warm the honey and vinegar slightly.

• Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm.

• Add the warmed honey mix to the sauce and simmer until reduced by half.

• Place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened.

• Serve the chicken leg with the figs and onion quarters.

• Add parsley to the sauce, check seasoning and pour over.

Serves 4

Great British Chicken

Published with permission of Great British Chicken