Prepare Ingredients

Preheat oven to 425F. Peel shallot and thinly slice. Rinse spinach and potatoes. Halve potatoes lengthwise. Halve orange. Quarter apricots.

Make Sauce

Whisk together juice of 1 orange, brown sugar, white wine, and 1 teaspoon olive oil.

Brown Chicken

Pat chicken dry with paper towel and season all over with 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and sear until browned, 2-3 minutes per side. Transfer chicken to a plate, reserving pan for braising liquid, and set aside.

Braise Chicken

Add shallots to pan from chicken and cook until softened, about 2 minutes. Add half of sauce and scrape up brown bits from bottom of pan. Return chicken to pan and pour remaining sauce over top. Roast until cooked through and no longer pink, 12-15 minutes. Add apricots and currants halfway through and baste chicken.

Roast Potatoes

On a baking sheet, toss potatoes with 1 tablespoon olive oil, .25 teaspoon salt and pepper as desired. Arrange cut-side down in a single layer and roast until golden and tender, about 18 minutes.

Serve Chicken

Add spinach to pan with potatoes and stir until wilted. If not wilting, add 1 teaspoon oil to help wilt the spinach. Serve chicken with apricots, currants, and sauce, over potatoes and spinach.