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Braised Chicken with Apricots and Pistachios
Ulaş Tekerkaya, chef at Somatçı Fihi Ma Fih restaurant in Konya, Turkey, bases many offerings on his menu on his research into the origins of the Ottoman Empire. This braise was loosely inspired by a rich, elegant chicken dish he prepared for us on a recent visit. Dried fruits, shallots, spices and nuts create a sweet-savory flavor for meaty bone-in chicken thighs. We brown only the skin side of the thighs on the stovetop, then braise them in the oven browned side up so the skin remains crisp. To finish the dish, a little butter rounds out the flavors with its richness and lemon juice and fresh parsley keep the sweetness of the fruits in check. Serve with a simple rice pilaf.
4 to 6
Servings
Don’t discard the juices that accumulate on the plate as the browned chicken waits to be added back to the skillet. Be sure to pour them into the pan after returning the thighs to the pan, as they contribute flavor to the sauce.
50 minutes
Ingredients
-
2½
pounds bone-in, skin-on chicken thighs, trimmed
-
Kosher salt and ground black pepper
Directions
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01Heat the oven to 450°F with a rack in the middle position. Season both sides of the chicken with salt and pepper. In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook, undisturbed, until the skin is crisp and golden brown, 5 to 6 minutes. Using tongs, transfer to a plate skin side up and set aside. Pour off and discard all but 2 tablespoons of the fat in the skillet.
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