Serves 4 to 6
2 pounds bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil, divided
3 cloves garlic, peeled and crushed
½ cup all purpose flour
1 large onion, peeled and cut into eight wedges
½ cup dry white wine
½ cup chicken stock
1 tablespoon light brown sugar
½ cup green olives, such as Castelvetrano, pitted
5 apricots, pitted and quartered
2 tablespoons minced flat-leaf parsley
1 tablespoon unsalted butter