I have always been fond of poultry, especially chicken, and my preferred cut will forever be the thighs. They are reliably meaty, wonderfully moist, and forgiving in the kitchen, lending themselves to countless preparations. In this dish, chicken thighs are elevated with the sweet-tart flavor of dried apricots and the buttery saltiness of Castelvetrano olives, creating a meal that is both rustic and elegant.
The beauty of braising is that it transforms simple ingredients into something deeply flavorful with very little effort. After browning the chicken to develop a rich, caramelized exterior, the thighs gently simmer in a fragrant mixture of aromatics and liquid until they become meltingly tender. The apricots soften into the sauce, adding a subtle sweetness that balances the briny olives and savory chicken.
Once you master this basic technique, the variations become endless. You can bolster the aromatics with leeks, carrots, fennel, or cabbage to create a heartier, more vegetable-forward dish. For the braising liquid, feel free to experiment with canned tomatoes, chicken broth, or even a splash of white wine. You can swap the apricots for prunes or dried figs, or omit the dried fruit entirely and double the olives for a more savory profile. Let your imagination guide you and adapt the recipe to suit your cravings and whatever you already have stocked in your pantry.
This is the kind of cozy, one-pan dinner that feels special enough for company yet simple enough for a weeknight. A delicious reminder of how satisfying a humble braise can be.
Buon Appetito!
Deborah Mele
Ingredients
- 2 Tablespoons Extra-virgin Olive Oil
- 4 to 6 bone-in, Skin-on Chicken Thighs (about 2 pounds)
- 1 3/4 Teaspoon Kosher Salt, Divided
- 1 Medium Yellow Onion, Chopped
- 1/4 Teaspoon Black Pepper
- 3 Medium Garlic Cloves, Thinly Sliced
- 1 Teaspoon Dried Oregano
- 1/4 Cup Dry White Wine
- 1 Cup Chicken Stock
- 1 Teaspoon Lemon Zest
- 1/3 Cup Green Olives (Such as Castelvetrano)
- 1/4 Cup Dried Apricots, Sliced
- 1/4 Cup Cold Unsalted Butter, Cut into Pieces
- 1/4 Cup Chopped Fresh Parsley
Instructions
- Heat oil in a deep, heavy-bottomed skillet over medium-high until hot and fragrant.
- Pat chicken dry, and season skin side of chicken evenly with 1 teaspoon salt, and place chicken, skin side down, in hot skillet; it should sizzle immediately.
- Cook, undisturbed, until well browned, 10 to 12 minutes.
- Flip chicken, and cook, undisturbed, until browned on bottom, 4 to 5 minutes.
- Transfer to a plate. 

- Pour off all but 2 tablespoons drippings from pan, taking care not to pour off any of the flavorful browned bits.
- Return pan to heat over low; add onion, oregano, black pepper, and remaining 1/4 teaspoon salt.
- Cook, stirring often, until onions are tender and beginning to caramelize, about 20 minutes, stirring in garlic during final 5 minutes of cook time.
- Deglaze with wine, and increase heat to medium.
- Cook, stirring often, until wine is almost completely absorbed, about 2 minutes.
- Stir in chicken stock and lemon zest.
- Return chicken, skin side up, to pan along with any juices.
- Bring to a simmer over medium-high.
- Reduce heat to low; cover and gently simmer until chicken is cooked through, 10 to 12 minutes, stirring in olives and apricots halfway through cooking time, making sure apricots are submerged in liquid.
- Transfer chicken to a serving platter.
- Add butter to pan, whisking constantly to incorporate along with the parsley.
- Serve chicken with sauce. 

Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 571Total Fat: 42gSaturated Fat: 15gUnsaturated Fat: 27gCholesterol: 202mgSodium: 1614mgCarbohydrates: 18gFiber: 3gSugar: 11gProtein: 34g