old faithful apricot chicken

There’s nothing complicated or ‘chef-y’ about this recipe. Some may say it’s a bit boring; too 70’s for their liking. I don’t mind though. Some food trends come and go; think zucchini spaghetti, fancy tacos or sweet brioche burger buns (I’m not a massive fan of any of these things). But this apricot chook has lasted the test of time.

You can’t find an easier dinner to feed the whole family than this old faithful apricot chicken. Affordable, reliable and ever so comforting, it was one of my favourite meals growing up (and still is!)

Using minimal ingredients such as: an onion, some garlic, a sachet of French onion soup and a tin of apricot nectar, the only other things you need are the chook, some flour and a bit of salt and pepper. I prefer to use minced garlic from a jar so it can be thrown together really quickly. A bit lazy you might say? Yep. Totally. This is one of those easy recipes that once you’ve made it before, you’ll be able to do it in your sleep. The ultimate dish for a busy weekday.

I choose to cook my apricot chicken in the slow cooker, while my mother-in-law favours the oven and mum puts hers in a giant saucepan on the stovetop. A family favourite for decades, it’s such a versatile recipe that can be easily adapted to suit you.

Serve it up with rice, cous cous, mashed potato, boiled potatoes or pasta and any type of steamed vege or salad under the sun. I use either chicken drumsticks or chicken thigh fillets, both are good and the beauty of making it in the slow cooker means that the chicken becomes meltingly tender, it just falls off the bone. And be creative; you can even add veggies such as pumpkin, sweet potato, lemon squash, green beans or frozen peas to bulk it up a bit too.

Any leftovers freeze really well or it keeps in the fridge for a couple of days. Perfect to take to work for lunch the next day or to throw in a sandwich with some avocado, tomato and lettuce.

So there you go. I’ve really given the ol’ apricot chicken a plug haven’t I? I’d make a good wingman. Tried and tested and always received with a big tick of approval from Cork Daddy and the girls, this delightfully daggy dish is here to stay.

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Don’t miss Lo’s tips below.

old faithful apricot chicken

1 x kilo of thigh fillets (or chicken drumsticks)
1 x brown onion, chopped in to thin wedges
1 x teaspoon of minced garlic
1 x 400 gram tin of apricot nectar
1 x sachet of French onion soup
A couple of tablespoons of plain flour, for dusting the chicken
A dash of olive oil
Salt and pepper
A splash of water
Steamed rice, cous cous, mashed potato or pasta to serve.

  • Dust the chicken pieces in flour and season with salt and pepper.
  • Add a dash of olive oil to a large fry pan and fry the chicken on all sides, in batches, until browned nicely. Reserve in to the slow cooker.
  • In the same fry pan (and adding a dash more olive oil if needed) sautè the onions and garlic until softened, being careful not to burn.
  • Add the apricot nectar and French onion soup and stir to combine. Add a splash of water.
  • Pour sauce over the chicken and cook on low for 6 hours or on high for 4, or until meltingly tender*.

Serve with either mashed potato, boiled rice, pasta or cous cous and some steamed veggies.

Lo’s tips

  • *Beware that the cooking time will vary depending on how much chicken you choose to cook and whether or not you have added veggies.
  • Use any type of chicken: thigh fillets, breast or drumsticks.
  • If you don’t have time to cook it in the slow cooker, after browning the meat and sauté-ing the onions and garlic, pour it all in to a casserole dish and bake in a moderate oven for 1.5-2 hours or pop on a lid and cook it over the stovetop on low for a similar cooking time. Cook until the chicken is nice and tender.
  • If you do ‘up’ the amount of chicken to feed a crowd, use two tins of apricot nectar and two soup sachets.
  • If cooking this when friends are over, I often add a handful of dried apricots also.
  • This is a great dish to feed a lot of people with. Perfect to pop on in the morning and walk in the door to dinner already cooked.
  • You could also serve the chicken with some toasted slivered almonds scattered over the top.

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If you make this apricot chicken, please leave your comments below. xx

1 Comment

  1. Certainly is an old faithful Lo, especially when considering I grew up eating this too. The only thing I do differently is add sour cream at the end – just like in my mum’s recipe!

    Liked by 1 person

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