INGREDIENTS
5 rooster thighs (about 2 kilos)
Kosher salt and freshly floor black pepper
½ cup Frog Hole Sonora Wheat Flour
1 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 crimson onion, lower into 8 items
1 garlic bulb, lower into 8 items, with the pores and skin on
¾ cup dry white wine
¼ cup heavy cream
8 apricots, halved and pitted
1 tablespoon chopped recent tarragon
1 tablespoon chopped recent basil
METHOD
Preheat the oven to 375°F. Have prepared a big, oven-safe skillet that may maintain all 8 items of rooster.
Utilizing paper towels, pat the rooster dry. Season generously with salt and pepper on either side. Sprinkle the flour over the rooster and toss it round to coat properly on all sides.
Warmth the butter and olive oil within the skillet over medium warmth. Add the rooster, pores and skin facet down, spaced evenly contained in the pan. Cut back the warmth to low and proceed to prepare dinner till the rooster pores and skin could be very golden-brown and crisp, 8 to 10 minutes. Flip the rooster over so the pores and skin facet faces up.
Prepare the shallots and garlic evenly within the areas between the rooster. Add the white wine and heavy cream and produce to a simmer over medium warmth. Switch the skillet to the oven and bake till the shallots are nearly totally tender and the rooster is almost cooked by 20 to 25 minutes.
Add the apricots to the pan within the areas between the rooster and shallots—it’s OK for the skillet to be fairly full at this level. Return the skillet to the oven till the apricots and shallots are tender and the rooster is totally cooked, 10 to fifteen minutes extra. Simply earlier than serving, garnish with the tarragon and basil.
