Braised Chicken Thighs with Apricots, Garlic, Olives, and Fresh Thyme
ChickenServes 3-4
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 heads garlic, cloves separated, peeled, then smashed
- 12 dried apricots, chopped
- 8 large green olives, pitted
- 6 thyme sprigs
- 1/2 cup dry white wine
- 1 tablespoon honey
- 1 1/2 cups chicken stock (or bouillon)
- 1 tablespoon soy sauce
- Steamed basmati rice, for serving
Directions
- Season each chicken thigh with 1/2 teaspoon salt. For best results, season at least 2 hours before cooking and ideally the night before.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the chicken thighs skin-side down until deeply golden brown, about 7 minutes, without moving them until the skin releases naturally. Flip and sear the other side for about 3 minutes. Transfer the chicken to a plate.
- Lower the heat to medium. Add the garlic and cook, stirring frequently, until soft and lightly browned, about 4 minutes. Add the apricots, olives, and thyme. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan, and cook until the wine is reduced by half, about 5 minutes.
- Add the honey, chicken stock, and soy sauce and stir well. Bring to a boil, then lower the heat to medium-low. Nestle the chicken thighs, skin-side up, into the liquid. Cover and cook until the chicken is fork-tender, about 40 minutes.
- Adjust seasoning with salt before serving, then serve with steamed basmati rice.
Notes
Other braising meats such as lamb shoulder or duck legs work well. Dried figs, raisins, or prunes can be substituted for apricots.