Ingredients

• 1 tablespoon extra-virgin olive oil

• 4 to 6 bone-in, skin-on chicken thighs (about 2 pounds)

• 1 3/4 teaspoon kosher salt, divided

• 1 medium-size yellow onion, thinly sliced (about 2 cups)

• 1/4 teaspoon black pepper

• 2 medium garlic cloves, thinly sliced (about 1 tablespoon)

• 1/4 teaspoon ground coriander

• 1/4 teaspoon hot piménton

• 1/4 cup dry white wine

• 1 cup chicken stock

• 1 teaspoon lemon zest

• 1/3 cup green olives (such as Castelvetrano)

• 1/4 cup dried apricots (about 1 1/2 ounces), sliced

• 1/4 cup cold unsalted butter, cut into pieces