2 tablespoons olive oil
4 chicken thighs, nice and dry, season with salt and pepper
3 apricots, cut in half and pitted
1 shallot, sliced thin
1 garlic clove, minced
1 cup chicken stock, broth or water
1 tablespoon honey
1 tablespoon sherry vinegar
2-3 fresh thyme sprigs
2-3 fresh tarragon sprigs
Garnish with toasted almonds, like Marcona Almonds
Heat a large, heavy-bottomed pan on medium heat. Drizzle the olive oil in the pan and place the chicken thighs, skin side down in the pan. Allow to sear, without flipping on medium heat for about 15 minutes. Using a deep spoon, carefully spoon out as much fat from the pan as you can, discarding it when you’re done.
Flip the chicken over if they are golden brown and crispy, if not wait until they are. Add the shallots, garlic and apricots to the pan; after about 1 minute, add the rest of the ingredients and place in a 350˚F oven for 6-8 minutes. Remove from the oven, place back on a medium-high heat until the sauce becomes a glaze. Taste for seasoning, garnish with Marcona almonds, remove the herb sprigs and serve.