Ingredients:

• 8 chicken thighs
• Salt and pepper
• 3 tablespoons olive oil
• 10 bay leaves
• 4 large shallots cut into ¾ inch rounds
• 2/3 cup red wine
• 3 tablespoons red wine vinegar
• 4 dates halved
• 8 dried apricots or plums, halved

Instructions:

1. Rinse and pat chicken dry.  Season well with salt and pepper.
2. In a Dutch oven add 2 tablespoons oil and set to medium.  When hot, add the chicken and bay leaves and brown on each side.  Add ½ cup water, reduce the heat to low and cover and cook for 30 to 45 minutes depending on size of thighs.
3. Transfer the chicken thighs to a platter and reserve any juices.
4. Return pan to the stove and over medium add the remaining oil along with shallots.  Cook, stirring frequently until they begin to soften, about 2 minutes.  Add the wine and vinegar and scrape the pot.
5. Return chicken to the pan, add the fruit and reserved liquid and simmer for 12 to 15 minutes.  Serve with rice, couscous or egg noodles.