INGREDIENTS
1 tbsp
olive oil
4
skinless, boneless chicken thighs
3/4 tsp
kosher salt, divided
3/4 tsp
black pepper, divided
1/2 cup
unsalted chicken stock
1/4 cup
apricot preserves
1 tbsp
Dijon mustard
2 cups
thinly diagonally sliced carrots
4 tsp
finely chopped fresh sage, divided
1 tbsp
thinly sliced garlic
2 tbsp
unsalted butter