Chicken thigh stew with apricot confiture

Ingredients

• 12 chicken thighs
• 12 shallots
• 2 cm chopped ginger root
• 4 crushed garlic cloves
• 1 chopped onion
• A spoonful of thyme
• 10 slightly chopped sage leaves
• 1/2 cup dry white wine
• 1 tablespoon soy sauce
• Ground pepper
• Salt
• corn oil
• 1 cup apricot confiture

Preparation

• Pepper and salt the chicken legs, brown the chicken legs in a wide pot with a little oil on all sides, remove from the pot and set aside
• In the same pot with a little extra oil, steam the onion, garlic, shallots, ginger, thyme and 5 slightly chopped sage leaves for about 4-5 minutes on a medium flame
• Pour the confiture cup into the pot, mix well and cook for 2-3 minutes
• Return the chicken legs, mix well and add the soy sauce and white wine until boiling
• Add pepper and salt to taste, lower the heat and cook for about 30 minutes
• Serve with white rice and the remaining of the sage leaves (chopped slightly the sage leavs befor)