Fruited Chicken Thighs

6 Tbsp olive oil
1 medium onion, chopped
1/4 cup finely chopped celery
1 garlic clove, minced
2 medium apples, cored and chopped
1/4 cup raisins
1/4 cup chopped walnuts
1 egg, beaten
8 large chicken thighs
1 tsp dried tarragon

In a medium size frying pan, heat 2 Tbsp oil. Add onion, celery and garlic. Sauté about 3 minutes, until onion and celery are tender. Remove from heat and add apple, raisins, walnuts and eggs; mix well. Preheat oven to 350F. Prepare chicken thighs by pulling the skin away from the meat without removing it. Stuff apple mixture between the skin and meat. Arrange chicken pieces in a foil-lined 13" x 9" x 2" baking dish. In a small bowl, combine the remaining 4 tbsp olive oil with tarragon. Brush over chicken thighs. Bake, uncovered, basting every 15 minutes, for 1 hour, until chicken is tender.

From 365 Ways to Cook Chicken by Cheryl Sedaker.