My parents just finished a massive remodel of their kitchen. It's really stunning. I picked out all the appliances because they asked me to and I couldn't wait to get my hands on that new stove-top and counters. So when my Mother asked me to come over to help her unpack the kitchen and get it set up, I gladly agreed as long as I could make lunch.
I adapted this recipe from one that I found in my old recipe box. It was a long forgotten but much loved dish. Unfortunately, I never wrote down where I found it or who the recipe belongs to, so I can't thank them properly. That being said, its a wonderfully easy and elegant recipe that's pretty much fool-proof. It's perfect for a crowd and very easily doubled or tripled (I doubled it). And although the leftovers are at my parents place, we have been assured, that like so many other great recipes, this is excellent the next day, too.
1 whole chicken, skin on, cut in 8 pieces
3/4 lb dried apricots
1/2 cup red wine
1/4 red wine vinegar
1/3 cup chicken stock
1 small / medium shallot, sliced
1 medium / large yellow or Spanish onion, sliced
1 tbs fresh thyme
1 tbs olive oil
Salt & pepper
-Place apricots, wine, and vinegar in a bowl, set aside.
-Season chicken liberally with salt and pepper, then brown in heavy bottom pot in olive oil in batches. As pieces brown, set aside on platter.
-De-glaze the pot with chicken stock (add stock to pot and scrape up all the brown bits). Add onions and shallots, let cook until tender - about 2-3 minutes.
-Add thyme. Put chicken back in pot. Pour over the apricots with the wine and vinegar, bring to boil, then lower heat. Let simmer all together until chicken is cooked, about 20 minutes.
-Remove chicken, place on serving platter. Boil apricots and liquid until reduced to a sauce (the sugar from the apricots will thicken the sauce slightly). Pour sauce over chicken and serve with some crusty bread.
PS - the colors in the picture aren't off - the chicken and onions will take on a pink hue due to the wine.