Braised Chicken with Cilantro, Lemon and Dried Figs

Name: Braised Chicken with Cilantro, Lemon and Dried Figs
Prep time: 10 min
Cuisine: www.epicurious.com
Ingredients: 2 tablespoons all purpose flour; 1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces; 4 teaspoons olive oil; 2 cups chopped onions; 3 large garlic cloves, minced; 1 14 1/2-ounce can low-salt chicken broth; 1/2 cup plus 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lemon juice; 8 dried Calimyrna figs, stems trimmed, cut in half lengthwise; Lemon wedges

Ingredients

2 tablespoons all purpose flour
1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces
4 teaspoons olive oil
2 cups chopped onions
3 large garlic cloves, minced
1 14 1/2-ounce can low-salt chicken broth
1/2 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
8 dried Calimyrna figs, stems trimmed, cut in half lengthwise
Lemon wedges

Instructions

Step 1

Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.

Step 2

Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.

Step 3

Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.