INGREDIENTS
8
skinless, bone-in chicken thighs (about 3 lb.)
1 tsp
table salt
1/2 tsp
freshly ground black pepper
2 tbsp
canola oil
1
large onion, vertically sliced
1/4 cup
apricot brandy
1/4 cup
honey
2 tbsp
Dijon mustard
1/2 cup
chicken broth
1 6 ounce package
dried apricots, halved
1 tbsp
cold butter
Garnish: fresh oregano