5 chicken thighs (about 2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 red onion, cut into 8 pieces
1 garlic bulb, cut into 8 pieces, with the skin on
¾ cup dry white wine
¼ cup heavy cream
8 apricots, halved and pitted
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
Preheat the oven to 375°F. Have ready a large, oven-safe skillet that will hold all 8 pieces of chicken.
Using paper towels, pat the chicken dry. Season generously with salt and pepper on both sides. Sprinkle the flour over the chicken and toss it around to coat well on all sides.
Heat the butter and olive oil in the skillet over medium heat. Add the chicken, skin side down, spaced evenly inside the pan. Reduce the heat to low and continue to cook until the chicken skin is very golden-brown and crisp, 8 to 10 minutes. Turn the chicken over so the skin side faces up.
Arrange the shallots and garlic evenly in the spaces between the chicken. Add the white wine and heavy cream and bring to a simmer over medium heat. Transfer the skillet to the oven and bake until the shallots are almost fully tender and the chicken is nearly cooked through 20 to 25 minutes.
Add the apricots to the pan in the spaces between the chicken and shallots—it’s OK for the skillet to be quite full at this point. Return the skillet to the oven until the apricots and shallots are tender and the chicken is fully cooked, 10 to 15 minutes more. Just before serving, garnish with the tarragon and basil.