Chicken With Apricots and Cider

Recipe by Hawthorne
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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