Chicken With Fig-And-Cipollini Sauce

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8 chicken thighs, about 6 ounces each

Salt and freshly ground pepper

All-purpose flour

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

8 ounces peeled cipollini onions

1 1/2 cups off-dry Riesling

1 bay leaf

4 thyme sprigs

1 teaspoon juniper

4 ounces mission figs

1 1/2 cups chicken stock, preferably homemade

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