Figgy, Piggy Drumsticks and Thighs

8 strips bacon (8 ounces), halved

4 cloves garlic, thinly sliced

3 each of chicken legs, drumsticks and thighs (about 2frac12; pounds total)

1 teaspoon kosher salt

Ground black pepper

11-12 fresh figs, halved or quartered if large

12 sprigs fresh thyme

2 tablespoons vermouth

1 tablespoon lemon juice

Heat the oven to 500 degrees.

In a large ovenproof skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate to drain. Don't drain the fat from the skillet.

Add the garlic to the skillet and saute for 1 minute or so, or until the slices are pale golden. Transfer the garlic to the plate along with the bacon.

Season the chicken with the salt and pepper.

Increase the heat under the skillet to medium-high until the fat begins to smoke. Add the chicken and cook until browned, 5 to 6 minutes. Flip the chicken and brown the other side, about 3 minutes.

Scatter the figs and thyme over the chicken and transfer the skillet to the oven. Roast until the chicken is cooked through, about 20 minutes.

Transfer the chicken to a serving platter. Stir the vermouth and lemon juice into the skillet, scraping up any brown bits on the bottom (be careful when touching the skillet handle; it will be hot). Place the skillet over medium heat until the juices thicken, about 3 minutes.

Pour the pan sauce over the chicken, then garnish with the bacon and garlic.

Serves four.

Nutrition values per serving: 557 calories; 296 calories from fat (53 percent of total calories); 33 g fat (10 g saturated), 36 g carbohydrates, 5 g fiber, 29 g protein, 126 mg cholesterol, 1,045 mg sodium.

#8220;In the Kitchen with a Good Appetite#8221; by Melissa Clark (2010 Hyperion)