Apricot Chicken
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
- 1 capsicum, deseeded and sliced (I used half a red and half a yellow one)
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- Salt and pepper to taste
- 3 tablespoons chives
Step 1 - Preheat oven to 180C/350F. Wash the chicken pieces and then coat them in the flour, if using. Whisk the French onion soup dry mix with the apricot nectar and brandy. Scatter the apricots, capsicum, onion and garlic around the chicken and then pour over the nectar.
Step 2 - Roast chicken for 30 minutes then baste generously with the liquid. Increase temperature to 200C/400F and roast for another 30 minutes, basting once during this time. Season with salt and pepper and scatter chives over the top. Serve with boiled rice.