- 2 teaspoons extra-virgin olive oil
- 2 bone-in chicken thighs, skin removed
- 1 small onion, sliced
- 2 cloves garlic, finely chopped
- 1 (14 ounce) can reduced-sodium chicken broth
- 12 dried apricots, quartered
- 12 pitted prunes, quartered
- 2 tablespoons sherry vinegar or red-wine vinegar
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley
- Heat oil in a large saucepan over medium-high heat. Add chicken thighs and cook until golden, about 2 minutes per side. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add broth, apricots, prunes and vinegar. Bring to a boil; reduce heat to low. Cover and simmer until the chicken is no longer pink in the middle, about 6 minutes. Transfer to a plate and cover with foil to keep warm.
- Increase heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes. Season with salt and pepper. Serve the chicken topped with the sauce and garnished with parsley.