Braised Chicken with Apricots and Green Olives
Serves 4
2 pounds bone-in skin-on
chicken thighs Kosher salt and freshly ground
black pepper 2 tablespoons red wine vinegar 5 tablespoons extra-virgin olive
oil, divided 3 cloves garlic, peeled and
crushed ½ cup all purpose flour 1 large onion, peeled and cut
into eight wedges ½ cup dry white wine ½ cup chicken stock
1 tablespoon light brown sugar ½ cup green olives, such as Castelvetrano, pitted 5 apricots, pitted and quartered 2 tablespoons minced flat-leaf parsley 1 tablespoon unsalted butter
Instructions: Season the chicken generously on both sides with salt and pepper. Place in a bowl and add the vinegar, 2 tablespoons of the olive oil and the garlic, and stir to coat. Cover and let stand at room temperature for an hour or refrigerate overnight. (Let come to room temperature before cooking.)
Remove the chicken from the marinade and reserve the marinade. Pat the chicken dry with paper towels. Place the flour on a rimmed plate. Dredge each piece of chicken in flour.
Heat the remaining 3 tablespoons of oil in a large Dutch oven over medium-high heat. When the oil is hot, add the chicken thighs, skinside down, and cook until golden brown on the skin side, about 5 minutes. Turn and cook on the second side for 2 to 3 minutes more, until golden. Transfer the chicken to a plate and pour off all but 1 tablespoon of the oil from the pan. Add the onion to the pan and cook, stirring, until softened and light golden brown, about 5 minutes. Pour in the wine; using a wooden spoon, scrape up any browned bits that have accumulated on the bottom of the pan. Pour in the chicken stock and add the brown sugar, olives and half of the apricots and stir to mix.
Return the chicken to the pan, reduce the heat to medium-low so the liquid is simmering and cover the pot. Cook for 20 minutes, then uncover the pot, add the remaining apricots and continue cooking for 15 to 20 minutes more, until the chicken is tender. With a slotted spoon, transfer the chicken, olives, apricots and onions to a rimmed serving platter. Increase the heat until the liquid is boiling and boil until slightly reduced and thickened, about 3 minutes. Season to taste with salt and pepper, then stir in the parsley and butter and stir until the butter melts. Pour the sauce over the chicken and serve.