Fennel and California Fig Braised Chicken Thighs

Ingredients

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 1/2 cup red wine vinegar
• 1 cup California Dried Golden or Mission Figs, stems removed and halved
• 1/4 cup capers
• 1 whole lemon, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 1/4 teaspoons kosher salt, divided
• 1/4 teaspoon ground black pepper
• 2 1/2 pounds bone-in, skin-on chicken thighs
• 1 large yellow onion, thinly sliced
• 1 large bulb fennel, cored and cut into ¼-inch-thick wedges
• 1/2 cup white wine
• Cooked farro, quinoa, brown rice or other favorite grain for serving