Apricot Chicken Recipe

How to make Apricot Chicken

Method

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

Recipe: Steph de Sousa – The Frugal Foodie

Ingredients

1.5kg Willowton free range chicken thighs

1 cup 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

400ml can Sweet Valley apricot halves

200ml Farmdale thickened cream

1 sachet Simplee French onion soup mix

2 sachets Imperial Grain microwaveable basmati rice

1 tbsp The Olive Tree extra virgin olive oil

Stonemill salt, to taste