9 Jan 2015

French Apricot Chicken




A meal for the colder days of the year.


A little recipe for something I have grown up with.



Ingredients (serves 4)

Four chicken thigh fillets (skin off)
One large brown onion
1 packet French onion soup mix
400mls apricot nectar
2-3 tsp seeded mustard
2 cups optional fresh or canned apricots (drained well)
Ground pepper and salt to taste









Brown onions in a saucepan or casserole dish with a dash of extra virgin olive oil.





Add boneless chicken thigh fillets to sear in the stove top.


Mix French onion soup mix, apricot nectar and a tablespoon of seeded wholegrain mustard in a separate bowl.



Add sauce mixture to cover the chicken as pictured below.



 Usually, I also add fresh apricots that have been halved. Canned apricots can also suffice.





Place dish in oven that has been preheated to 180 degrees celcius. This is how the chicken is braised. 




Leave to cook with intervals of turning the chicken fillets and covering with the sauce. Make sure it is covered as this ensures that it retains the flavour. It also prevents the chicken from becoming dry.






Serve with a side such as mashed potato, which I have blogged about here.




Note: On this occasion, I did not use the apricot halves, only the nectar though would recommend using them!


2 comments:

glossbandit said...

Oh wow, you have a La Creuset pot! Those are supposed to be amazing to cook with -did you get it in France?

L'Australienne said...

It is the first time that I used this one. It was seriously great to cook with! And so much easier to be able to use it both on the stove and then put it straight in the oven. Not this one no but they do appear considerably more affordable in France compared to Australia though at the same time, 'proper' ovens are a bit of a luxury in Paris, especially as a girl living alone.