2 teaspoons
Fine sea salt, divided in 1 1/2 Tsp, a pinch and 1/4 Tsp
2 pinches
Freshly ground black pepper
1/2 cup
unbleached flour
2 tablespoons
Olive oil
3 sprigs
fresh parsley, plus more to serve
1/2 teaspoon
butter or vegetable spread
6 to 8
pearl onions
1/2 cup
mixed olives
1/2 cup
dried apricots
1 tablespoon
freshly squeezed lemon juice
1 tablespoon
capers
2 cups
chicken stock
1 cup
spiced ale
1 tablespoon
coconut cream
Directions
Prepare the chicken tights by sprinkling them on both sides with the 1 ½ teaspoon of salt and a good amount of freshly ground pepper. Toss both sides through the flour and set aside.
Heat the olive oil with the parsley in a deep or cast iron skillet over medium high heat, for about two minutes. Place the chicken, skin side down, and cook for 2 minutes on both sides, 4 minutes total, moving it from time to time to prevent the skin from sticking to the pan. Remove the thighs from the heat and discard the parsley sprigs.
Add to the pan the ½ teaspoon of vegetable spread or butter and as soon as it melts add the pearl onions and sprinkle them with a good pinch of salt. Sauté them for 1 to 2 minutes, moving them consistently, until they become translucent and brown on the edges. Add the dried apricots and olives and continue cooking for a minute more, moving regularly to prevent scorching. Add the capers and the lemon juice and mix one more time. Pour the chicken stock, the coconut cream and the beer and sprinkle with the last ¼ teaspoon of salt and a good sprinkle of freshly ground black pepper. Let it boil for 2 minutes, then return the chicken thighs, skin side up, and cook uncovered for 35 to 40 minutes, until the sauce has reduced and somewhat thickened.
Heat broiler in medium high level and place pan under it for 2 to 3 minutes, keeping and eye on it to prevent burning and rotating it twice to brown the top evenly. Retire from oven and wait a couple of minutes so the sauce thickens a little bit before serving.
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