Apricot Chicken

Interactive experience

Products and recipes

Serves 4

Sweet, savory, and utterly comforting, this Apricot Chicken is a budget-friendly classic that’s perfect for any night of the week. Tender chicken thighs and hearty vegetables simmered in a creamy, apricot-infused sauce create a dish that’s both rich in flavor and easy to prepare.

Recipe

Serves 4 · Prep 10m · Cook 20m

Ingredients

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

Method

1. Prepare the Chicken: — Season the flour with salt and pepper.Coat the chicken thighs in the seasoned flour.
2. Brown the Chicken: — Heat olive oil in a heavy-based pan over medium heat.Brown the chicken on both sides, then remove from the pan and set aside.
3. Cook the Vegetables: — In the same pan, add onion, carrots, and potatoes. Cook for a few minutes until they begin to soften.Add crushed garlic and stir.
4. Combine and Simmer: — Sprinkle the French onion soup mix over the vegetables and stir to combine.Add the apricot halves (with syrup) and thickened cream, stirring gently.Return the chicken to the pan, nestling it among the vegetables.
5. Cook Until Tender: — Simmer for 15 minutes, or until the sauce has reduced and thickened, the chicken is cooked through, and the vegetables are tender.
6. Serve: — Heat the rice according to the packet instructions.Plate the apricot chicken with a serving of rice and enjoy.