Chicken With Shallots, Dates and Apricots |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Found in the Williams-Sonoma Taste cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice. Ingredients:
8 chicken thighs |
salt and pepper, to taste |
3 tablespoons extra virgin olive oil |
10 bay leaves |
4 large shallots, sliced in 1/4-inch rounds |
2/3 cup dry red wine |
3 tablespoons red wine vinegar |
8 dates, pitted and halved |
4 dried apricots, quartered |
Directions:
1. If preferred, trim the fat and skin from the chicken. Rinse, pat dry, and season with salt and pepper.
2. Heat oil in a large Dutch oven or heavy pot with a lid (to be used later) over medium-high heat.
3. Add chicken and bay leaves and cook until browned, about 7-10 minutes on each side. Add a 1/2 cup water, cover and reduce heat to low. Cook for 35-40 minutes.
4. Pour off pan juices and reserve. Pile chicken on one side of the pan, raise the heat to medium and add the shallots. Cook until the soften, about 2 minutes.
5. Add wine and vinegar, and scrape up the brown bits from the bottom of the pot. Add dates and apricots, then redistribute the chicken in the pot.
6. Add the reserved liquid and simmer until chicken is heated through and tender, about 12-15 minutes.
7. Remove and discard bay leaves. Serve immediately.
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