INGREDIENTS
8
Chicken thighs, bone-in
6 oz
Broccoli florets with
1
Fennel, small bulb
1/2 tsp
Red chile flakes, dried
4 tbsp
Apricot preserves
1 tsp
White balsamic vinegar
2
Black pepper, freshly ground
2
Sea salt
3 tbsp
Olive oil
1/2 tbsp
Butter, unsalted