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Hungry for the good old days
Put the lid on your casserole dish or dutch oven and place in a pre heated 180 degree oven for 40 minutes. After 40 minutes, remove the casserole dish or dutch oven from the oven and add the drained apricot halves. Put the lid back on and the dish back in the oven for the final 10 minutes of cooking time. In a food processor place the apricot nectar, apricot halves and the French onion soup mix and combine into a rough slurry. In an oven proof dish, place the chicken thighs, apricot onion soup mix over to coat the thighs. Cover with aluminium foil and bake in the oven for 15 minutes, then remove the foil and bake for a further 10 minutes. Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside. Add onion to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Preheat the oven to 180˚C. Sprinkle the French onion soup mix over the chicken and mix well to combine. Bake the chicken, stirring occasionally, for 45-60 minutes, adding extra apricot nectar if required. Meanwhile, cook the jasmine rice according to the package directions in a saucepan or rice cooker.
Apricot Chicken without French Onion Soup Recipes Yummly
Chicken Chicken thighs - I prefer thighs as they don't dry out like chicken breast, but the choice is up to you Oil Salt & pepper Apricot Sauce Apricot preserves French dressing (or Russian dressing, depending on your preference) Dry onion soup mix How to Make Apricot Chicken Season, your chicken with salt & pepper on both sides Jump to Recipe Print Recipe Apricot Chicken is such an easy meal to prepare and is usually a winner with everyone in the family. Add this traditional Apricot Chicken Recipe to your weeknight meals recipe collection, serve it with rice and some veges and that's dinner - done! Apricot Chicken Recipe 1 brown onion sliced Method Roll drumsticks in the plain flour Add all ingredients to the slow cooker (including the juice of the apricot halves) to the slow cooker Cook on high for 4 hours or low for 8 hours. The Chicken should be falling off the bone Serve on Jasmine Rice or noodles You may also like… ↥ Back to top An Original Recipe by Lorraine Elliott Preparation time: 5-8 minutes Cooking time: 1 hour 1.4 kg/3lb. chicken, cut into roasting portions 1/4 cup plain flour (optional, you can omit this) 40g/1.4.oz. packet French onion soup 450ml/16fl ozs. apricot nectar 600g/21.2ozs. tinned apricots, drained 4 tablespoons brandy
Sticky Apricot Chicken and Broccoli. Recipe Chicken dinner recipes, Apricot chicken, Chicken
Add the sliced onion to the pan and cook, stirring until tender. Add the French onion soup mix and stir to combine with the onions Add the apricot nectar plus 1/2 a can of water and stir to combine Bring mixture to a simmer. Add chicken back into the apricot mixture and turn To coat. Simmer the chicken, covered for 20-30 minutes or until. A selection of 100 apricot chicken french onion soup recipes from Woolworths, including Slow Cooker Apricot Chicken, Crispy Chicken Thighs With Lemon & Herbs and Speedy Beef & Vegetable Soup. Apricot Chicken French Onion Soup. Ingredients: 0.25 cup extra virgin olive oil, 600 g chicken thigh fillets, 1 large brown onion, 40 g sachet.
Place chicken in a large sealing freezer bag. Place half of the apricot mixture in a bowl and set aside. Pour the rest of the apricot mixture in the bag with the chicken and place in refrigerator for 2-3 hours. Remove chicken from bag and discard marinade. Add chicken, shaking off excess flour and cook for 10 minutes or until golden on all sides. Transfer to a plate. Add onion to pan and cook for 4 minutes or until softened. Add garlic, Moroccan seasoning and soup mix. Stir until combined and cook for 1 minute. Add apricot nectar, ½ cup water and apricots.
Apricot Chicken Curry (no french onion soup)
To cook this in the slow cooker, brown the chicken pieces in a little oil in a hot frying pan (this step adds a little extra flavour but you can skip it if you are short on time and don't need the extra fuss!). Place the chicken pieces in the slow cooker and sprinkle the French onion soup mix over the top. Then pour in the apricot nectar. Shortcut. Revert to the old 4-ingredient recipe: Mix a 10 oz bottle of Catalina dressing (or Russian dressing or French dressing) with 1 cup of apricot jam (237 ml) and a package of dry onion soup mix.Pour over chicken and bake at 350F/177C for 40-45 minutes. Make Ahead. Don't mix the sauce with the chicken then freeze as the sauce will become watery.
