This succulent chicken is another old fashioned family favourite, the combination of french-onion soup and the flavour of the apricots keeps the chicken moist and tasty
Serves
1
Prep time
5 Minutes
Cooking time
40 Minutes
Ingredients
- 2 chicken thigh cutlets
- 20g french-onion soup (½ pkt.)
- 1-2 cloves garlic, crushed
- 6 apricots in juice (from jar or tin)
- ¼ cup apricot juice
- 1-2 small onions, cut into wedges
- 1 cup chopped spinach
Method
- Preheat oven 180ºc
- Line the base of a small ovenproof dish with the spinach
- Top with the chicken thighs, then place the onion wedges around the chicken
- Blend the french onion soup, garlic, apricots and juice in a small blender
- Pour the apricot mixture over the chicken
- Cover with foil and cook in a preheated oven for 30 minutes. Remove foil and cook a further 10 minutes, or until chicken is cooked through. (The time depends on the size of the thighs)
- Serve and Enjoy!
- Note: You can use any cuts of chicken, remember you may need to adjust the cooking time
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