GRANDPARENTS DAY MAGAZINE
  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US

Food, food, food

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

Apricot chicken

Picture
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. 
About

Terms of Use
Contact Us
Picture
© COPYRIGHT 2017.
ALL RIGHTS RESERVED.
Photo from Theo Crazzolara
  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US