Although this Bay-Scented Chicken with Figs from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was made in my New York kitchen, the ingredients for the recipe had California written all over them. If I was living in Southern California I would have access to ripe figs and fresh bay leaves, but since it's not quite season yet on the East Coast, their dried counterparts had to make do. But even with dried figs and bay leaves, this recipe was a winner. More