Chicken thighs with olives and apricots

Ingredients

4 servings

• 4 chicken thighs
• 1 handful of soft dried apricots
• 1 tablespoon of olive oil
• 1 onion
• 1 clove of garlic
• 10 cl of white wine
• 1 tablespoon of tomato paste
• 10 black olives
• 1 bunch of basil
• salt and pepper

Steps

1. 1

   Finely chop the onion and garlic.

2. 2

   Heat a tablespoon of olive oil in a large Dutch oven. Add the chicken thighs and brown them.

3. 3

   Deglaze with white wine. Once the alcohol has evaporated, add water until covered. Add the tomato paste and apricots. Let simmer for 30 minutes. Season with pepper.

4. 4

   Add the olives and half of the basil bunch, adjust seasoning if necessary.

5. 5

   Let simmer for another 15 minutes. Serve with semolina or rice.