Chicken With Apricots and Cider
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 8 chicken thighs
- 2 medium onions
- 2 tablespoons flour
- 300 ml chicken stock
- 300 ml dry cider
- 100 g dried apricots, halved
- 50 g peeled walnut halves (optional)
- salt and pepper
Directions
- Heat the olive oil in a large saute pan, and brown the skin sides only of the chicken thighs (you may have to do this in batches), moving them to a dish once browned.
- Depending on how much fat has rendered from the chicken skin, you may want to pour some off - you want about 2 tbsp remaining in the pan.
- Coarsely chop the onion, and add to the pan. Fry until softened and translucent, then stir in the flour.
- Cook the flour mixture for a minute or so, then slowly add the chicken stock and cider, stirring all the time to mix.
- Stir in the apricots, and return the chicken thighs to the pan. Cover and simmer on a low heat for 45 minutes, stirring occasionally.
- If you are using the walnuts, stir them in 20 minutes before the end of the cooking time.
- Season if necessary, and serve.
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