Great retro comfort food. You’re not a Baby Boomer if you don’t know this super-easy classic!
- Preheat the oven to a moderate 180°C (350°F). Put the chicken thigh cutlets in an overproof dish. Mix the apricot nectar with the French onion soup and mix well until combined. Pour over chicken.
- Bake, covered, for 50 minutes, then add the apricot halves and bake for a further 5 minutes. Stir in the sour cream just before serving.
- Delicious served with mashed potato or rice to soak up the juices, green beans or asparagus.