A recipe i adapted from the traditional Apricot Chicken Recipe my mother used to make.
I was looking for a dish that had a thicker sauce with no bones that would allow for a less messy dish. with all the flavour of the original.
Dice chicken into small cubes or strips which ever you prefer. salt and pepper chicken and lightly coat in plain flour.
Place chicken in a hot pan with olive oil and brown in batches removing from pan to pat excess oil off with absorbent paper.
Slice bacon rashers into strips and place in pan with roughly diced onions and cook untill onions are almost tender.
Add browned chicken pieces back to the pan and toss amongst the bacon and onion.
Add 1 cup of chicken liquid stock to 1/2 cups of apricot nectar. (add liquid as desired in this ratio to obtain desired thickness of casserole)Let simmer for 3-5 mins and thicken with cornflour if desired.
serve over rice or beside side dish of stir fried vegetables.