Chicken Legs with Port and Figs / Portwein-Hähnchenkeulen mit Feigen

I originally intended to only award a 4 star rating, as the figs hadn't taken on any of the flavour of the port because they were left whole. Then I re-read the first sentence: "Halve or quarter the figs, and marinate in port for 24 hours". Oops.

Other than that, it was really really nice. It was actually a kinds of Coq au Vin, but then with port (allowing us to joke that it's really supposed to be 'Coq au Harbour' - yes, we're as silly as that), though maybe slightly more Mediterranean. And it was quite simple, really. Next time I would omit adding the chicken stock (or just add the chicken stock powder if you feel that's necessary, but not the liquid), as I felt that made it too liquid - I reduced the sauce afterwards again. I also didn't sieve it, because I quite enjoyed the tomatoes and shallots in the sauce.

We served this with the saffron rice from page 50 in the same book, and the French Beans and Mangetout with Hazelnut and Orange Salad from Ottolenghi, with Gazpacho as a starter (heaven sent with these temperatures!) and a Mango and Passion Fruit Pavlova as dessert.