Prep 1 hr
Cook 30 mins
Found in the Williams-Sonoma "Taste" cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice.
- 8 chicken thighs
- salt and pepper, to taste
- 3 tablespoons extra virgin olive oil
- 10 bay leaves
- 4 large shallots, sliced in 1/4-inch rounds
- 2⁄3 cup dry red wine
- 3 tablespoons red wine vinegar
- 8 dates, pitted and halved
- 4 dried apricots, quartered
- If preferred, trim the fat and skin from the chicken. Rinse, pat dry, and season with salt and pepper.
- Heat oil in a large Dutch oven or heavy pot with a lid (to be used later) over medium-high heat.
- Add chicken and bay leaves and cook until browned, about 7-10 minutes on each side. Add a 1/2 cup water, cover and reduce heat to low. Cook for 35-40 minutes.
- Pour off pan juices and reserve. Pile chicken on one side of the pan, raise the heat to medium and add the shallots. Cook until the soften, about 2 minutes.
- Add wine and vinegar, and scrape up the brown bits from the bottom of the pot. Add dates and apricots, then redistribute the chicken in the pot.
- Add the reserved liquid and simmer until chicken is heated through and tender, about 12-15 minutes.
- Remove and discard bay leaves. Serve immediately.
I liked this dish the chicken was very moist and tasty. It smelt great while it was cooking and I didnt have to call more than once for supper. Made for zwt5 for the cooks with dirty faces.