Empty My Fridge
Apricot Chicken
Ingredients
- Chicken1 ½ kg
- Flour
- Stone Mill Salt & Pepper
- Onion · sliced2
- Carrot · roughly chopped2
- Potato · roughly chopped2
- Garlic · finely crushed2 tsp
- Apricot1 x 400 ml
- Cream200 ml
- Rice2 packets
- Olive oil1 tbsp
- Saltto taste
Instructions
- Season the flour with salt and pepper, then coat the chicken thighs in it.
- Heat a heavy-based pan with a dash of olive oil and brown the whole chicken pieces lightly on each side.
- Add the sliced brown onion, chopped carrots and chopped potatoes and cook for a few minutes, then stir in the crushed garlic.
- Sprinkle the French onion soup mix over the vegetables and mix through. Add the apricot halves and thickened cream, then return the chicken pieces to the pan.
- Meanwhile, cook the basmati rice according to the packet instructions.
- Simmer for 15 minutes until the sauce has reduced and thickened, the chicken is cooked through, and the carrots and potatoes are soft when pierced with a knife.
- Serve the chicken with the rice.
Summarized from Stephcooksstuff's video. Watch it for the details.
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