Prep Time:  15 minutes        |        Cook Time:  25 minutes        |        Serves:  4

Ingredients

• 1.5kg Willowton free range chicken thighs  
• 1 cup of White Mill plain flour for coating chicken
• Stonemill salt and pepper
• 1 small brown onion - sliced
• 2 carrots – roughly chopped into, skin on
• 2 large white potatoes, roughly chopped into small cubes, skin on
• 2 tsp Stonemill minced garlic  
• 1 x 400ml can Sweet Valley Apricot halves
• 200ml Farmdale thickened cream
• 1 satchet Simplee French onion soup mix
• 2 sachets packets microwaveable Imperial Grain basmati fragrant white rice
• 1 tbsp The Olive Tree extra virgin olive oil
• Stonemill salt to taste

Method

1. Season the flour with salt and pepper. Coat the chicken thighs in the flour.
2. Heat a heavy based pan with a dash of olive oil.
3. Brown whole chicken pieces slightly on each side.
4. Add the onion, carrots, and potato and cook for a few minutes, the add in the garlic.  
5. Sprinkle in the French onion soup sachet over the veg and mix through. Add apricot halves and cream. Then add back in the chicken pieces.
6. Whilst this is cooking, heat microwaveable rice, according to packet instructions
7. Cook sauce for 15 minutes until sauce has reduced and thickened, the chicken is cooked through, and the carrots and potato are soft when you poke with a knife.  
8. Serve with the hot rice

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie