Braised Chicken Thighs With Figs And Bay Leaves

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8 chicken thighs (about 2 1/4 pounds), skinned

1/2 teaspoon salt

1/4 teaspoon black pepper

8 bay leaves

2 teaspoons olive oil

3 tablespoons water

1/2 cup sliced shallots

1/3 cup dry red wine

1 tablespoon red wine vinegar

1 teaspoon honey

16 fresh figs, each cut in half lengthwise

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