That dish looks better and cooks better if you take the skin off the chicken drumsticks first. Also use enough french onion soup powder - the whole packet. I also find that today’s apricot nectar is not what it once was. If you feel brave enough to try this again, blitz up a few apricots to pulp and add that to the nectar - this recreates what apricot nectar used to be, which is what this recipie is designed to use. I like to add some some fresh apricot halves too - a good way to use slightly underripe apricots. The charm of this dish is the balance of salty/sweet/chicken flavours. Feel free to add chilli if you like it. It’s a good dish when done well.
The leftover apricot gravy was pretty magic too. I used to stir some through steamed cabbage - lovely if you like cabbage as much as I do and are bored with butter dressing for it.
The recipie called for chicken thighs, browned before going in the oven. Tbh the flavours just didn’t work together at all. You could individually taste the apricot, the French onion and the chicken but they didn’t fuse together. I’d deffo cook chicken like that again, but yeah… not with those flavours.
Fair enough. Tbh I used to do it in the slow cooker, and didn’t bother with browning anything due to the length of time cooking. Still, if the flavours don’t suit you it’s fine to give it a pass.
Yeah I guess it’s just one of those “this is your thing or it’s absolutely not” kind of flavours. Mrs said I did a great job with it, but the taste was just aweful.
Yeah so gotta admit apricot chicken is maybe one better left to history… that was…. Not great.
That dish looks better and cooks better if you take the skin off the chicken drumsticks first. Also use enough french onion soup powder - the whole packet. I also find that today’s apricot nectar is not what it once was. If you feel brave enough to try this again, blitz up a few apricots to pulp and add that to the nectar - this recreates what apricot nectar used to be, which is what this recipie is designed to use. I like to add some some fresh apricot halves too - a good way to use slightly underripe apricots. The charm of this dish is the balance of salty/sweet/chicken flavours. Feel free to add chilli if you like it. It’s a good dish when done well.
that’s true, I used to make this in the 80s, was super easy and apricot nectar was a thick puree/juice. Drinking the nectar was like heaven.
The leftover apricot gravy was pretty magic too. I used to stir some through steamed cabbage - lovely if you like cabbage as much as I do and are bored with butter dressing for it.
The gravy ended up pretty thick. It called for nectar and canned fruit. The fruit part was pretty nice. The French onion soup? Less so.
The recipie called for chicken thighs, browned before going in the oven. Tbh the flavours just didn’t work together at all. You could individually taste the apricot, the French onion and the chicken but they didn’t fuse together. I’d deffo cook chicken like that again, but yeah… not with those flavours.
Fair enough. Tbh I used to do it in the slow cooker, and didn’t bother with browning anything due to the length of time cooking. Still, if the flavours don’t suit you it’s fine to give it a pass.
It’s a good dish but needs practice.
Master tortellini chicken soup (slow or pressure cooker) and change your life
Yeah I guess it’s just one of those “this is your thing or it’s absolutely not” kind of flavours. Mrs said I did a great job with it, but the taste was just aweful.