Prep 2 mins
Cook 1 hr
This is such a tasty, easy and quick recipe it just requires store cupboard ingredients. It's just right for a mid-week supper when you're rushing around.
- 6 chicken portions
- 415 g French onion soup
- 250 g apricot jam
- 6 dried apricots
- 2 tablespoons cider vinegar
- Cook the chicken portions in a roasting pan in the oven for half an hour on 160 degrees.
- Pour the French Onion Soup, Apricot Jam, Apricots and Cider Vinegar over the chicken and cook for another half hour until the chicken is golden in colour.
- Serve with rice and vegetables.
Wow! This was really good!! I never expected that combination to be so tasty. Instead of baking this I simply browned the chicken in the skillet and added the remaining ingredients and reduced on medium heat for about a 1/2 hour. Thanks Janette1!