6 chicken thighs (bone in)
1 1/2 cups of dried (or canned) apricots.
2 yellow onions
1/4 cup of white wine
1 cup of homemade chicken stock
Celery - I use the root end that is leftover
Salt and pepper (to taste)
Heat your canola oil, about 2-3 tbsp, in a skillet over med-high heat. Pat your chicken dry (the chicken won't brown if it's wet). Add salt and pepper to both sides of your chicken. Brown the skin side of your chicken thighs. Once browned, transfer your thighs into your crock pot. Slice your onions and saute in the skillet for 2 minutes. Add your wine to the skillet and scrap all of the brown bits and pieces. Pour the onion and wine mixture into the crock pot. Add your stock, apricots, and celery to the crock pot now. Cook on low for 5 hours. Remove the celery and cook on high for one additional hour. This recipe serves 6 people.