8 skinless, bone-in chicken thighs (about 3 lb.)
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 large onion, vertically sliced
1/4 cup apricot brandy
1/4 cup honey
2 tablespoons Dijon mustard
1/2 cup chicken broth
1 (6-oz.) package dried apricots, halved
1 tablespoon cold butter
Garnish: fresh oregano
How to Make It
Sprinkle chicken with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Add half of chicken, and cook 3 minutes on each side or until browned. Repeat with remaining oil and chicken. Transfer chicken to a 5-qt. slow cooker.
Add onion to skillet; cook, stirring occasionally, 10 minutes or until tender and golden brown. Add brandy, and cook 2 minutes or until liquid is almost evaporated, stirring to loosen particles from bottom of skillet.
Add onion mixture to slow cooker. Whisk together honey, mustard, and chicken broth. Pour over onions. Cover and cook on LOW 4 hours or until chicken is tender, adding dried apricots halfway through.
Transfer chicken, onions, and apricots to a serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a small saucepan; discard solids. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 10 minutes or until reduced to about 3/4 cup. Whisk in butter, and serve with chicken.
We tested with Swanson 100% Natural Chicken Broth.