4 T olive oil
4 chicken thighs (boneless, skinless)
flour for dusting
1 c white wine
1 c sweet onion (diced)
1/2 c each of carrots and celery (both diced)
2 T garlic, minced
1 c chickpeas, cooked
1/2 c Ras El Hanout ( do not double if doubling recipe)
2 T each of honey and apple cider vinegar
2 c chicken stock
salt & pepper (to taste)
1. In a large, deep skillet, heat the olive oil over medium-high heat until it is almost smoking. Dust the chicken thighs with flour and place in the pan.
2. Sear on both sides until lightly browned, and remove from the pan.
3. Deglaze the pan with white wine. When wine is reduced by half, add the onions, carrots, and celery and saute for a few minutes. Add the garlic and continue to saute for another minute.
4. Add all remaining ingredients and stir until combined. Check in case additional seasoning is needed.
5. Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes to an hour, or until the chicken is starting to fall apart