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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
Braised Chicken Thighs with Apricots and Green Olives
Too busy to braise on a weeknight? Maybe you should rethink your protein.
Nutrition Information
226
Calories
24g
Carbohydrates
14g
Protein
786mg
Potassium
1g
Fiber
13g
Sugar
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