![Braised Chicken Thighs with Olives and Apricots Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/mr-VN2sWCetUOqK3XUHWC5sJF_s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Braised-Chicken-Thighs-with-Olives-and-Apricots-FW-Cooks-FT-BLOG1219-f974ec6984fd409f91309a1109515b23.jpg)
Ingredients
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1 tablespoon extra-virgin olive oil
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4 to 6 bone-in, skin-on chicken thighs (about 2 pounds)
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1 3/4 teaspoon kosher salt, divided
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1 medium-size yellow onion, thinly sliced (about 2 cups)
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1/4 teaspoon black pepper
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2 medium garlic cloves, thinly sliced (about 1 tablespoon)
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1/4 teaspoon ground coriander
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1/4 teaspoon hot piménton
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1/4 cup dry white wine
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1 cup chicken stock
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1 teaspoon lemon zest
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1/3 cup green olives (such as Castelvetrano)
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1/4 cup dried apricots (about 1 1/2 ounces), sliced
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1/4 cup cold unsalted butter, cut into pieces
Directions
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Heat oil in a deep 10 1/4-inch to 12-inch heavy-bottomed skillet over medium-high until hot and fragrant. Pat chicken dry. Season skin side of chicken evenly with 1 teaspoon salt, and place chicken, skin side down, in hot skillet; it should sizzle immediately. Cook, undisturbed, until well browned, 10 to 12 minutes. Sprinkle evenly with 1/2 teaspoon salt. Flip chicken, and cook, undisturbed, until browned on bottom, 4 to 5 minutes. Transfer to a plate.
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Pour off all but 2 tablespoons drippings from pan, taking care not to pour off any of the flavorful browned bits. Return pan to heat over low; add onion, black pepper, and remaining 1/4 teaspoon salt. Cook, stirring often, until onions are meltingly tender and beginning to caramelize, about 20 minutes, stirring in garlic during final 5 minutes of cook time. Stir in coriander and pimentón; cook, stirring constantly, until fragrant, about 1 minute. Deglaze with wine, and increase heat to medium. Cook, stirring often, until wine is almost completely absorbed, about 2 minutes. Stir in chicken stock and lemon zest. Return chicken, skin side up, to pan along with any juices. Bring to a simmer over medium-high. Reduce heat to low; cover and gently simmer until chicken is cooked through, 10 to 12 minutes, stirring in olives and apricots halfway through cooking time, making sure apricots are submerged in liquid.
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Transfer chicken to a serving platter. Add butter to pan (liquid doesn’t have to be simmering), whisking constantly to incorporate. Serve chicken with sauce.