Ingredients
- 4 bone in, skin on chicken thighs
- salt and pepper
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 clove garlic, diced
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 cup chicken stock
- 1/2 cup apricot preserves
- 1/2 cup Diamond of California® Sliced Almonds
- 2 tbsp roughly chopped fresh parsley
The Steps
- Season the chicken on both sides with salt and pepper. Allow the chicken to rest on a cutting board for 10 minutes.
- Pre-heat the oven to 375 degrees. Combine the butter and oil in a large cast iron or oven-safe pan over medium heat.
- When the butter is melting and bubbling, place the chicken in the pan. Cook for 5 minutes on one side, then flip the chicken. Add the onions and garlic to the pan and cook for 5 minutes. Add the soy sauce and vinegar, cooking for another minute before adding all of the chicken stock.
- Gently stir the apricot preserves into the liquid and sprinkle the sliced almonds on top of the chicken.
- Transfer the pan to the oven. After 10 minutes, spoon the liquid over the chicken, then return to the oven for another 10 minutes.
- Sprinkle with fresh parsley before serving warm.
