2 tablespoons Dijon mustard<\/li>\n<\/ul>\nGenerously season the chicken with salt and pepper on all sides. Heat 2 tablespoons of the oil in a large skillet over medium heat. When hot, reduce the heat to medium-low, place the chicken in the pan skin side down, and sear until brown, 5 to 7 minutes. Do not move the chicken pieces once you have dropped them in the pan; this disrupts the sear. Flip and repeat on the opposite side, then remove the chicken from the pan and set aside.<\/p>\n
If the pan is dry, add another tablespoon of oil. Add the shallots, garlic, figs, thyme, sage, rosemary, and bay. Saut\u00e9 until aromatic and golden brown, about 5 minutes. Season with salt. Reduce the heat as needed to maintain a gentle saut\u00e9; the pan should not be so hot that ingredients are burning or sticking to the pan.<\/p>\n
Pour the wine into a small bowl and whisk the Dijon mustard into it. Return the chicken to the\u00a0pan, arranging the pieces among the garlic, shallots, and figs. Add the wine mixture. Bring to a gentle simmer, then cover and let simmer until the chicken is cooked through, 15 to\u00a025 minutes, depending on the size of the chicken pieces.<\/p>\n
The chicken is cooked through when the meat closest to the bone is opaque and the juices run clear, or the internal temperature of the meat nearest the bone reads 165\u00b0F (75\u00b0C) on a meat thermometer.<\/p>\n
Remove any herb sprigs and the bay leaf. Season the broth with salt, if necessary.<\/p>\n
Serve immediately.<\/p>\n
Serving Suggestion<\/strong>: This dish is lovely served over rice, polenta, greens, or anything\u00a0else that will soak up the flavors of the broth. If you have more fresh herbs, consider using them to garnish the dish.<\/p>\n<\/div>\n
Excerpted from Recipes from the Herbalist\u2019s Kitchen<\/em> \u00a9 by Brittany Wood Nickerson, photography \u00a9 by Keller + Keller Photography and \u00a9 by Alexandra Grablewski, used with permission from Storey Publishing<\/p>\nBack to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"View recipe<\/p>\n","protected":false},"author":3,"featured_media":6946,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[86,35],"tags":[],"class_list":["post-6943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-2017-recipe","category-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/6943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=6943"}],"version-history":[{"count":9,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/6943\/revisions"}],"predecessor-version":[{"id":7075,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/6943\/revisions\/7075"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/6946"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=6943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=6943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=6943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Braised](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2017\/10\/147_AGrablewski_BraisChick__HerbalistKitchen-700w.jpg\")
<\/a>