Catatlan Chicken

Ingredients

• 2/3 of a cup dried apricots, chopped
• 1/4 cup brandy 
• 3 tbsp olive oil 
• 6 boneless skinless chicken breasts or thighs 
• salt and pepper to taste (app 1 tsp each)
• 1/2 pound sliced bacon cut into 1/4 inch pieces
• 2 large diced onions
• 1 whole head of peeled garlic
• 4 halved sweet Campari tomatoes
• 1/2 cup dry white wine
• 3 thyme sprigs
• 1 bay leaf
• 2 cups chicken stock
• 1/2 cup toasted sliced almonds

Directions

1. Soak 2/3 the dried chopped apricots in brandy for 30 minutes.
2. In a large oven proof skillet heat the olive oil over medium high, season the chicken with salt and pepper and saute 5 minutes per side until golden brown. Remove the chicken to a plate and drain off the olive oil. 
3. Add the sliced bacon to the pan and continue to saute over medium heat. 
4. When it begins to crisp, drain all but one tbsp of fat from the pan and then the diced onions, head of peeled garlic and saute for about another 5 minutes until the onions begin to brown. 
5. Stir in the dried apricots, campari tomatoes, and white wine. Add the thyme sprigs, bay leaf, chicken stock and the chicken back to the pan. Bring that to the boil, cover, and roast in a preheated 350 oven for one hour. 
6. Serve with toasted sliced almonds with huge bowls of couscous or rice.