Jump to content

Apricot Chicken


Recommended Posts



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.

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Create New...