Braised Lemon Chicken with Herbs

6 chicken leg quarters
3/4 C flour
2 TB oil
1 Spanish onion, finely chopped
3 cloves garlic, minced
1 C white wine, sweet or semisweet
1 juice of lemon
1 TB honey
2 TB balsamic vinegar
1 1/4 C chicken broth
1 1/2 tsp dried thyme, crushed
1 tsp dried basil, crushed
1/2 tsp dried rosemary, crushed
1 tsp. ground coriander
1/4 tsp salt and freshly ground pepper

Preheat oven to 350 degrees. Coat the chicken with flour.

Heat oil in large ovenproof pan or shallow pot with a lid on medium to high heat.

Add chicken in single layer and sear on both sides for about 5 minutes per side. You may need to do this in batches. Remove chicken.

Add 1 tsp oil to the same pan, saute the onion and garlic until soft. Add the wine and cook until reduced by half. Add the remaining ingredients and cook for about 5 minutes until the flavors are melded.

Add chicken into sauce, spoon sauce over to cover, and cover pan. Bring to boil.

Place pan in preheated oven, bake for 1 1/2 hours. Serve with sauce.