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Apricot Chicken


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ORIGINALLY POSTED BY LabRat

 

Apricot Chicken

 

6 Chicken Thigh Cutlets, without the skin

15 ounces apricot nectar

1 package French onion soup mix

15 ounces canned apricot halves, drained

1/4 cup sour cream

 

1. Preheat the oven to 180 degrees C (350 F) Put the chicken thigh cultets in an ovenproof dish.

 

2. Mix the apricot nectar with the French Onion soup mix until well combined and pour liquid over chicken.

 

3. Bake, covered for 50 minutes, then add apricot halves and bake another 5 minutes.

 

4. Stir in the sour cream just before serving.

 

Notes: Serve over potatoes or rice to soak up the juice.

One time I couldn't find apricot nectar, but found Peach. Used it instead.

Turned out pretty good.

Also, if you want the juices a bit thicker, take the onion soup mix, put in bowl.

Add one tablespoon of corn starch and whisk into the soup mix.

Then add the nectar.

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