I had issues getting the sauce to thicken at the end. I’d recommend straining out the onions and apricots and making your own pan sauce. I think there was too much grease from the chicken and that kept the sauce from thickening, even after I added a cornstarch slurry to it.
- 12 dried apricots
- 8 medium chicken thighs (about 2 1/2 lb.)
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 cup chicken broth
- Rinse apricots and scatter them in a slow cooker. Pat chicken dry; season with salt and pepper. Melt butter in oil in a large skillet over medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per side. (Brown in batches to avoid crowding skillet.) Arrange over apricots.
- Pour off all but 1 Tbsp. fat in skillet. Add onion and cook until just soft, 2 to 4 minutes.
- Add broth to skillet; turn heat to high. Bring to a boil, loosening browned bits.
- Pour contents of skillet over apricots and chicken. Cover and cook on low heat for 4 hours.
- Carefully transfer thighs to a serving dish (they’ll tend to fall apart easily); cover with foil to keep warm. Pour remaining contents into a saucepan. Boil, stirring often, until reduced and thickened, about 10 minutes. Pour over chicken.