INGREDIENTS
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8 skinless, bone-in chicken thighs (about 3 lb.)
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1 teaspoon table salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons canola oil
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1 large onion, vertically sliced
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1/4 cup apricot brandy
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1/4 cup honey
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2 tablespoons Dijon mustard
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1/2 cup chicken broth
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1 (6-oz.) package dried apricots, halved
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1 tablespoon cold butter
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Garnish: fresh oregano