Mmmm, Apricot Chicken. It's a dish that stirs up a bit of nostalgia. Memories of your mum's simple home cooking when you were growing up bring a smile to your face. Sure, it's a little bit daggy but Apricot Chicken is simple, delicious and always a favourite with the kids.
Here's a quick and easy recipe but if you want something more challenging you could opt to make your apricot nectar and soup base from scratch (or keep it simple and tasty with pre-made nectar and soup mix).
Ingredients 2 large chicken breasts
850 ml can Apricot Nectar
1 packet French Onion soup mix
1 large brown onion
4 medium sebago potatoes
1 medium sweet potato
2 celery stalks
1 large clove garlic
1 medium zuchinni
Prepare the vegetables. Finely dice the onions, celery and garlic and add to a large pot with a little oil on medium heat. Cook the onions until translucent. Grate the carrots and zuchinni and add to the pot. Peel and chop the potato and sweet potato into small wedges. Add these to the pot and mix to combine with other ingredients.
Dice the chicken breasts and add to the pot of vegetables. Alternatively you can flour the chicken pieces prior to adding to the pot but this is an optional step.
Gently brown the chicken pieces. They do not need to be fully cooked as they will finish cooking in the liquid.
Add the aprioct nectar and packet of soup mix. Stir to ensure fully combined.
Cover the pot and reduce the heat to a simmer. Allow to cook for 25-30 minutes until potatoes are soft and chicken is cooked through.
Serve over rice. You can garnish with fresh parsley and cracked black pepper.