Sunday, July 25, 2010

Apricot Chicken Casserole

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Apricot Chicken Casserole

1 kg chicken pieces
1/3 cup oil
1 packet French onion soup mix
¼ cup plain flour
1 x 470g tin apricot nectar
2 chicken stock cubes
Salt and pepper
Cream (optional)

Brown chicken in a pan with oil. Remove pieces and place in casserole dish. In pan, add soup mix and flour. Stir until flour is golden brown. Remove pan from heat. Add apricot nectar, 2 cups water, chicken stock cubes, salt and pepper to taste. Return pan to heat and stir until sauce thickens. (stir in optional cream). Pour sauce over chicken in casserole dish. Bake in oven (180-200c) for 1 hour. Garnish with chopped parsley.

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