Jessica Battilana

Braised Chicken with Apricots and Green Olives

Jessica Battilana
Braised Chicken with Apricots and Green Olives

Serves 4 to 6

2 pounds bone-in skin-on chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons red wine vinegar

5 tablespoons extra-virgin olive oil, divided

3 cloves garlic, peeled and crushed

½ cup all purpose flour

1 large onion, peeled and cut into eight wedges

½ cup dry white wine

½ cup chicken stock

1 tablespoon light brown sugar

½ cup green olives, such as Castelvetrano, pitted

5 apricots, pitted and quartered

2 tablespoons minced flat-leaf parsley

1 tablespoon unsalted butter