- 12 dried apricots
- 8 medium chicken thighs (about 2 1/2 lb.)
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 cup chicken broth
- calories 379
- fat 23 g
- satfat 7 g
- protein 32 g
- carbohydrate 9 g
- fiber 1 g
- cholesterol 119 mg
- sodium 436 mg
How to Make It
Rinse apricots and scatter them in a slow cooker. Pat chicken dry; season with salt and pepper. Melt butter in oil in a large skillet over medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per side. (Brown in batches to avoid crowding skillet.) Arrange over apricots.
Pour off all but 1 Tbsp. fat in skillet. Add onion and cook until just soft, 2 to 4 minutes.
Add broth to skillet; turn heat to high. Bring to a boil, loosening browned bits.
Pour contents of skillet over apricots and chicken. Cover and cook on low heat for 4 hours.
Carefully transfer thighs to a serving dish (they'll tend to fall apart easily); cover with foil to keep warm. Pour remaining contents into a saucepan. Boil, stirring often, until reduced and thickened, about 10 minutes. Pour over chicken.