3/4 cup Benigna’s Creek Traminette wine (or dry white wine of choice)
1 and 1/2 cups chicken stock
Preheat the oven to 350F.
Begin by searing the chicken thighs in the oil skin side down over medium high heat until golden brown and crispy in an oven safe pot or dutch oven. Remove the chicken thighs from the pan and place them aside on a plate.
Discard the oil but do not wash the pan. Place your pot or dutch oven back over medium heat and add the butter.
Add your shallots into the butter and saute for 2-4 minutes, until they just start to brown. Add the garlic and cook for 1 minute before adding the herbs de provence, salt, pepper and tomato paste. Allow those ingredients to saute for 1 minute to build flavor.
Deglaze the pan with the wine and then add the apricot preserves.
Add the chicken stock, stir and add the chicken back to the pan.
Cover your pot or dutch oven with a lid and place in the oven for 1 hour.
Cook until the chicken is falling apart tender. We love this over rice, but pasta, polenta or potatoes would be lovely.