2 Chicken Breasts (cut into chunks)
6 Figs
Glass of Red Wine
½ Pint of Chicken Stock
½ Onion (as tolerated)
Garlic (as tolerated)
Oregano
Oil
Saute onion and garlic in the oil add the chicken to seal. Add chicken stock, wine and sprinkle over the oregano and give a good stir. Then add the figs either whole or cut into halves (you can use either fresh or dried figs). Cover and cook on a low heat for about 1 ½ hours. Add more stock if needed.