Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 bone-in chicken thighs, skin removed
• 1 small onion, sliced
• 2 cloves garlic, finely chopped
• 1 14-ounce c reduced-sodium chicken broth
• 12 dried apricots, quartered
• 12 pitted prunes, quartered
• 2 tablespoon sherry vinegar, or red-wine vinegar
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 2 tablespoon chopped fresh parsley

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Cooking Directions

Step 1

Heat oil in a large saucepan over medium-high heat. Add chicken thighs and cook until golden, about 2 minutes per side. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add broth, apricots, prunes and vinegar. Bring to a boil; reduce heat to low. Cover and simmer until the chicken is no longer pink in the middle, about 6 minutes. Transfer to a plate and cover with foil to keep warm.

Step 2

Increase heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes. Season with salt and pepper. Serve the chicken topped with the sauce and garnished with parsley.