Ingredients

• For the chicken:
• 4 bone-in, skin-on chicken breasts, cut in half
• 2 medium onions, cut into wedges with root end attached
• 2 bulbs fennel, cut into wedges with root end attached (save fronds for garnish)
• 1 pint dried figs, cut in half
• 6 sprigs fresh thyme, leaves removed and chopped
• 2 sprigs rosemary, leaves removed and chopped
• 1/2 cup Marsala wine
• Splash of chicken stock
• Salt and pepper
• For the garnish:
• 1 chunk Pecorino Romano cheese, shaved
• 1/2 cup parsley, chopped
• Fennel fronds, chopped
• 1/2 cup pine nuts toasted
• 1/2 cup pitted Sicilian olives
• Balsamic drizzle