Ingredients:
8 skinless, bone-in chicken thighs (about 3 lbs) I used both boneless breast and thighs
1 tsp salt
½ tsp ground black pepper
2 Tbs. olive oil
1 large onion, vertically sliced
1 jar Crofters Apricot Spread
¼ cup honey
2 Tbs. Dijon mustard
½ cup chicken broth
1 (6oz) package dried apricots, halved
1 Tbs. cold butter
Garnish: fresh oregano
Instructions:
1. Sprinkle chicken with salt and pepper. Heat 1 Tbs. 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 chicken. Transfer chicken to a 5 qt. slow cooker
2. Add onion to skillet; cook stirring occasionally, 10 minutes or until tender and golden brown. Add apricot spread and cook until spread is melted, stirring to loosen particles from bottom of skillet.
3. 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. (I left this part off)
4. Transfer chicken, onions and apricots to a serving platter, cover with foil to keep war. 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 ¾ cup. Whisk in butter and serve with chicken
8 skinless, bone-in chicken thighs (about 3 lbs) I used both boneless breast and thighs
1 tsp salt
½ tsp ground black pepper
2 Tbs. olive oil
1 large onion, vertically sliced
1 jar Crofters Apricot Spread
¼ cup honey
2 Tbs. Dijon mustard
½ cup chicken broth
1 (6oz) package dried apricots, halved
1 Tbs. cold butter
Garnish: fresh oregano
Instructions:
1. Sprinkle chicken with salt and pepper. Heat 1 Tbs. 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 chicken. Transfer chicken to a 5 qt. slow cooker
2. Add onion to skillet; cook stirring occasionally, 10 minutes or until tender and golden brown. Add apricot spread and cook until spread is melted, stirring to loosen particles from bottom of skillet.
3. 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. (I left this part off)
4. Transfer chicken, onions and apricots to a serving platter, cover with foil to keep war. 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 ¾ cup. Whisk in butter and serve with chicken
