Instructions: To prepare figs: In saucepan combine sugar, water, vinegar, lemon slice and cinnamon stick. Bring to boil, then simmer 5 minutes. Add figs and return to boil. Simmer 10 minutes more. Cover and let stand 2 hours, if possible.

When ready to use, drain figs, discarding lemon slice and cinnamon stick.

Place drained figs in bowl along with wine and lemon peel. Set aside.

Meanwhile, sprinkle chicken with salt and pepper. In large, shallow, oven-proof casserole, slowly heat bacon pieces until golden and they give off oil. Reserve bacon, leaving oil in pan. Add olive oil and heat. Add chicken and saute until golden on all sides, 3 to 5 minutes.

Increase heat and very gradually add wine mixture (discarding lemon peel) in which figs have been soaking. Boil until reduced and very syrupy, 3 to 5 minutes.

Transfer casserole to oven that has been heated to 350 degrees and bake, uncovered, 20 minutes, adding water if necessary to prevent burning. Return casserole to top of stove. Add beef broth and figs.

Cover and cook 10 minutes more. Sprinkle with bacon pieces before serving.

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