Recipe for roast chicken legs with sticky figs, red onions and oloroso vinegar
While going through Spain one October, cooking as I went, I was astonished to perceive how late the fig season was. Sweet, tacky organic product swung from the loaded branches in large numbers, and we ate them wherever we went – in syrup, with cheddar, heated and new. My top pick of all, however, were the figs simmered in exquisite pretenses. Here, I prepare them with oloroso vinegar, a sweet, adjusted sherry vinegar rather like balsamic, which covers the products of the soil in a tacky, delightful caramel. » Read more
