Great retro comfort food. You’re not a Baby Boomer if you don’t know this super-easy classic!
Serves 6

Apricot chicken

INGREDIENTS:

• 6 chicken thigh cutlets, skin removed
• 425ml can (14oz) can apricot nectar
• 40g (1.5oz) packet French onion soup mix
• 425g (15oz) can apricot halves in natural juice, drained
• ¼ cup sour cream

METHOD:

1. 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.
2. 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.
3. Delicious served with mashed potato or rice to soak up the juices, green beans or asparagus.