Serve the sauté accompanied by fresh buttered noodles.

1. Brown the pieces of meat on all sides with the onions in a mixture of butter and oil for about 10 minutes.
2. Add the white wine, salt and pepper. Add the garlic and parsley and combine; cover and let simmer for 30 minutes over low heat.
3. Add the peeled quartered figs and mix gently. Add a little hot water if necessary.
4. Correct the seasoning and continue cooking for 20 minutes longer.

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In collaboration with CIV, France