Braised Chicken with Shallots, Dates & Apricots

8 chicken thighs
salt and ground pepper
3 TBS EVOO
10 bay leaves
4 large shallots, cut in 1/4 inch (6-mm) rounds
2/3 cup dry red wine
3 TBS red wine vinegar
8 dates, halved and pitted
4 dried apricot halves, quartered
(serves 4)

Serve with Basmati rice pilaf or couscous and a crisp salad.
Recipe from Williams Sonoma, the best of Taste

1. Trim fat from chicken and remove skin, if desired.  Rinse, pat dry and season with salt and pepper.
2. Heat oil in Dutch oven or large heavy pot with lid over med/high heat.  Add chicken and bay leaves.  Cook until browned, or 7-10 minutes each side. Add 1/2 cup water, cover, reduce heat to low. Cook 35-45 mins.

3. Pour off pan liquid and reserve.  Pile chickn on one side of pan and raise heat to medium adn add shallots.  Cook until they soften and color about 2 mins.
Add wine and vinegar.  Stir to sctape browned bits from bottom of  pan. Add dates adn apricots.  Redistribute chicken in pot, add reserved liquid adn simmer till chicken is heated through, about 12-15 minutes.