Chicken and Apricot Casserole

Posted 2018-03-07 by finy ⇒ follow

This was delicious and the chicken was so tender - the addition of bacon to this popular dish made all the difference.

Preparation Time: 15 minutes
Cooking Time: 1 hr 15 minutes
Serves: 2 - 3

Ingredients
4 chicken thighs (or half legs)
1 onion, chopped
2 - 3 short cut bacon rashers
2 tbsp garlic, minced
About 15 g packet onion soup
¾ cup apricot nectar
210 g can apricots in nectar
¼ cup sour cream

Method

Cut the thighs in half and trim the fat.

Heat a bit of oil in a casserole or frypan with a lid, and brown the chicken pieces on all sides. Put aside.

Add the onion and bacon to the casserole and cook until softened and lightly browned.

Add the garlic and cook for a further few minutes. Return the chicken to the pan.

Drain the apricots and mix the onion soup with the nectar from the apricots.

Add this to the frypan with the well drained canned apricots.

Bring to the boil, cover and simmer gently for about an hour or until tender. You will need to stir it a few times as it will probably stick to the pan.

You could probably cook this at around 180° in the oven if you prefer.

Season well with salt and pepper, and stir in the sour cream, if using.