Chipotle Braised Chicken

Total time: 1 1/4 hr

Active time: 30 min

Ingredients:

• 1 large onion, halved lengthwise, then thinly sliced lengthwise
• 2 garlic cloves, minced
• 1 Turkish or 1/2 California bay leaf
• 1 Tbs unsalted butter
• 1 1/2 tablespoons olive oil, divided
• 3 pounds chicken parts
• 1/2 cup flour 
• 1/8 tsp. cumin
• 1/2 tsp. salt, divided
• 1 tsp. chipotle chile powder
• 1 cup chicken stock (water + chicken bullion)
• 1 Tbs fresh lime juice
• 1/4 cup chopped cilantro

Preparation:

• Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
• Pat chicken dry and dredge through mixture of flour and 1/8 teaspoon salt, 1/8 teaspoon cumin. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
• Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
• Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. 
• Stir in lime juice and cilantro and spoon sauce over chicken.

Serve with: Mexican Rice

Recipe from Epicurious: http://www.epicurious.com/recipes/food/views/Chipotle-Braised-Chicken-358000#ixzz1Kwmzm6DS