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Serves 4
This warming meal is easy to put together. While the chicken simmers, make some couscous and a salad, and enjoy a glass of wine.
4 whole chicken legs with thighs (bone in)
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, peeled and sliced into half rings
2 medium cloves garlic, finely chopped
1/3 cup dry white wine
1 cup chicken stock
1/4 teaspoon saffron threads (crushed) *See note
10 dried apricots, quartered
Salt & pepper to taste
1/4 cup lightly toasted pine nuts
1. Put the oil and butter in a heavy Dutch oven and heat over medium high heat. Generously salt and pepper the chicken pieces all over and place in the Dutch oven in a single layer. Do not crowd. Work in batches if you need to. Brown the chicken well on both sides and remove from the pan. Pour off excess fat, leaving about 2 tablespoons.
2. Return the Dutch oven to the stove and turn heat to medium. Put in onion and garlic and cook, stirring, for about 5 minutes until soft. Pour in the wine and stir, scraping up any brown bits in the bottom and on the sides of the pan. Reduce the wine by half. Pour in the stock, and return the chicken to the pan. Add the saffron and the apricots and bring to a simmer.
3. Cover the pan and simmer for about 45 minutes. Open the lid and check occasionally to make sure the liquid is plentiful and the chicken is not sticking.
4. Serve over couscous with the juices spooned over and sprinkle the dish with the toasted pine nuts.
* Note: If the saffron is pliable, rather than dry, toast it carefully in a dry pan until it dries enough to crush. Be careful not to burn it.
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