Chicken Braised with Figs on Wilted Escarole

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black divided freshly ground
• 1 pound chicken breast halves 
• 1 pound skin-on chicken drumsticks 
• 1 pound strips. 
• 0.3 cup apple cider vinegar 
• 1 cup figs dried halved
• 1.5 pounds endive coarsely chopped
• 0.5 cup fat-skimmed beef broth fat-free
• 14 ounce fat-skimmed beef broth fat-free canned
• 0.5 teaspoon fennel powder 
• 0.3 cup flour all-purpose
• 1 tablespoon thyme sprigs fresh minced
• 2  garlic clove crushed
• 0.3 cup honey 
• 1 tablespoon olive oil 
• 2 tablespoons olive oil divided
• 1 cup red wine sweet
• 0.3 teaspoon salt 
• 0.8 teaspoon salt divided
• 0.8 pound shallots peeled

Equipment

• bowl
• frying pan
• sauce pan
• oven
• ziploc bags
• dutch oven

Directions

1. Preheat oven to 35
2. To prepare chicken, bring port to a boil in a medium saucepan.
3. Add figs; remove from heat.
4. Let stand, covered, 30 minutes or until soft.
5. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag; add chicken. Seal and shake to coat.
6. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
7. Add half of chicken to pan, and cook 5 minutes on each side or until lightly browned.
8. Remove chicken from pan. Repeat procedure with 1 tablespoon oil and remaining chicken. Return chicken to pan.
9. Add fig mixture, 1/4 teaspoon salt, 1/4 teaspoon pepper, shallots, and next 4 ingredients (shallots through 1 can broth). Cover and bake at 350 for 25 minutes. Stir in honey. Uncover and bake at 350 for 25 minutes. Stir in vinegar; place mixture in a large bowl. Cover and keep warm.
10. To prepare escarole, heat 1 tablespoon oil in pan over medium heat.
11. Add escarole; cook 5 minutes or until escarole begins to wilt.
12. Add 1/2 cup broth. Cover; cook 5 minutes or until tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
13. Serve chicken mixture over escarole.