I made this yesterday from a recipe I saw in the Winter 2010/11 issue of Bourbon Review.
It comes from David Domine's Splash Of Bourbon Kentucky's Spirit
1 large free-range chicken, cut into peices
5 cups mission figs, quartered
2 cups bourbon
1/2 cup firmly packed dark brown sugar
1 large shallot, minced
1/3 cup apple cider vinegar
3 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and freshly ground pepper
Season the chicken with salt and pepper. Heat the olive oil in a Dutch oven over medium high heat and brown the chicken.
Once the chicken is brown, add the shallots to the pan, along with the figs, bourbon, vinegar and sugar.
Simmer covered over very low heat for 45 minutes. Stir in the lemon juice and season with salt and pepper to taste.
I used Amish chicken breast instead of free-range.
I got a bottle of Old Charter 10yo and used 1 cup, plus a cup of WT101.
The chicken turned out great, subtle wine like flavor, reminded me of chicken cocovan.
The figs picked up way to much bourbon and/or vinegar, not good but maybe they were to flavor the chicken.
Overall an easy dish to prepare and it makes me want to find other fig recipes.