Honey-Apricot-Glazed Chicken

8 skinless, bone-in chicken thighs (about 3 pounds)
1 tsp table salt
1/2 tsp freshly ground black pepper
2 Tbsp canola oil
1 large onion, vertically sliced
1/8 cup apricot jam and 1/8 cup of white wine or 1/4 cup apricot brandy (my change from original)
1/4 cup honey
2 Tbsp Dijon mustard
1/2 cup chicken broth
1 (6 oz) packaged dried apricots, halved
1 Tbsp cold butter
Garnish; fresh oregano

1.  Sprinkle chicken with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat until shimmering. Add half of chicken, and cook 3 minutes on each side or until browned. Reat with remaining oil and chicken. Transfer chicken to 5 quart slow cooker.

2. Add onion to skillet; cook, stirring occasionally, 10 minutes or until tender and golden brown. Add jam, and cook 2 minutes or until liquid is almost evaporated, stirring to loosen particles from bottom of skillet.

3. Add onion mixture to slow cooker. whisk together honey, mustard, and chicken brother. Pour over onions. Cover and cook on LOW 4 hours or until chicken is tender, adding dried apricots halfway through.

4. Transfer chicken, onions, and apricots to serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a small saucepan; discard solids. Bring to boil over medium-igh heat; reduce heat to medium, and simmer 10 minutes or until reduced to about 3/4 cup. Whisk in butter and serve with chicken.

5. Serve over white rice and garnish with fresh oregano.

4 servings.

http://www.myrecipes.com/recipe/honey-apricot-glazed-chicken#