Serves: 4

Ingredients:

Directions:

Cook the bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove the bacon from the pan and add the chicken, skin side
down. Cook the chicken until the skin is browned, about 10 minutes.

Remove the chicken from the pan and drain off all but a thin layer of the oil.

Add the mushrooms to the skillet and cook, stirring occasionally, until they are brown, about 10 minutes. Add the figs to the skillet and stir constantly
until they just start to soften, about 1 minute. Add the marsala and reduced balsamic vinegar and scrape the brown bits off the bottom of the skillet.

Pour in the chicken stock and bacon and stir. Place the chicken back in the skillet, skin side up, and let it cook until the chicken is cooked through
and the sauce thickens, about 15 minutes.

Serve with some fresh cracked pepper, a few figs, a little sprinkle of parsley, and a drizzle of reduced balsamic.