Categories: chicken

Ingredients

• 8 skinless, boneless thighs--about 3 lbs
• 1 t salt
• 1/2 t pepper
• 2 T canola oil
• 1 lge onion vertically sliced
• 1/4 C apricot brandy
• 1/4 C honey
• 2 T dijon mustard
• 1/2 C chicken broth
• 6 oz dried apricots, halved
• 1 T butter
• fresh oregano--garnish

Directions

1. Season chicken with salt & pepper, brown on all sides, and transfer to slow cooker

2. Saute onion until golden brown, ~10 min, add brandy & cook about 2 min until liquid is mostly gone stirring to get everything in pan

3. Add onion mix to slow cooker

4. Mix honey, mustard & chicken broth and pour over mix in slow cooker

5. Cover, cook on low 2 hours, add apricots, cover and cook 2 more hours

6. Transfer chicken, onions and apricots to a serving platter and keep warm

7. Strain liquid from cooker into saucepan and discard solids

8. Bring to boil, then simmer until reduced to about3/4 C, stir in butter, serve with chicken

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