Warm up with this Easy Apricot Chicken Recipe (2024)
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ByMelissa GoodwinUpdated on
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An old classic, this version of Apricot Chicken recipe is super easy. Make a big batch of marinade and freeze the chicken in batches to save time and money.
Nothing says ‘frugal meal’ like chicken drumsticks.
And nothing says ‘chicken drumsticks are served’ like this easy apricot chicken drumstick recipe with apricot nectar, teleported straight from the 1970s.
As a parent, what I love about this dish is that it’s easy.
I’m all for cooking from scratch, but sometimes you’ve just got to have a cheat meal up your sleeve, and this is one of ours.
The ‘cheat’ part is making this apricot chicken with French onion soup mix. No doubt the original version with real onions and apricots would be gastronomically superior, but most nights of late, easy beats just about any other consideration.
To make, simply mix the soup mix with apricot nectar, pour it over the chicken and then bung it in the oven for an hour. Stir in a little sour cream at the end if you like and then serve.
Watch the Video
Check out the video below to see just how easy it is to make apricot chicken and veggie rice.
What to Serve With Apricot Chicken
You can serve apricot chicken with plain rice or mashed potato and some steamed greens or a green salad.
My favourite side is a one-pot rice and veggie dish for less washing up. To make this one-pot side, boil rice in plenty of water (not the absorption method). Chop a whole bunch of different vegetables like carrot, broccoli, zucchini as well as adding peas and corn (or you can use mixed frozen vegetables) and add the veggies to the rice about half-way through cooking.
Once the vegetables and rice are cooked through, drain in a colander and serve with the chicken.
Substitutions in Apricot Chicken
Instead of using chicken drumsticks, you can use chicken thighs with the bone in instead. You can choose skin-on or or skin-off, depending on your preference.
The apricot nectar can be substituted with a tin of apricot halves in juice if you prefer apricots in your sauce. This won’t have as much flavour as the nectar, but you can add a touch of apricot jam to boost the flavour.
Don’t have French onion soup mix? You can make your own using dried onion flakes and beef stock powder. Here’s a recipe for a DIY soup mix.
How to Cook Apricot Chicken Drumsticks in the Slow Cooker
While baked apricot chicken is pretty easy, you can making it even easier by cooking it in the slow cooker.
To cook this in the slow cooker, brown the chicken pieces in a little oil in a hot frying pan (this step adds a little extra flavour but you can skip it if you are short on time and don’t need the extra fuss!).
Place the chicken pieces in the slow cooker and sprinkle the French onion soup mix over the top. Then pour in the apricot nectar.
Cook on low for 6-8 hours or until the chicken is cooked through when tested with a sharp knife.
Remove the chicken from the slow cooker to rest and turn the slow cooker to high. Mix a slurry of 1 Tbsp. cornflour with a little cold water and stir into the sauce. Cook until the sauce has thickened. Turn off the slow cooker and stir in the sour cream if using.
Return the chicken to the sauce and serve.
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Yield: 4 serves
Cheat's Apricot Chicken Recipe
An easy version of Apricot chicken using apricot nectar and french onion soup mix.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Ingredients
8 chicken drumsticks
400g tin of apricot nectar (just over 1 1/2 cups or 375mls)
1 sachet of French onion soup mix
2 tbsp. sour cream (optional)
Instructions
Preheat oven to 200°C (390°F). Place chicken in an oven dish.
Whisk together the nectar and soup mix.
Pour mixture over chicken and bake for approximately one hour or until the chicken is cooked through, turning the chicken in the sauce halfway through the cooking.
Remove the chicken from the baking dish and stir in the sour cream.
Serve chicken with rice and vegetables, spooning extra sauce over rice.
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl. Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth.
Apricot glaze is a thin sauce made from apricot jam, apricot preserves, or very ripe apricots. To make apricot glaze, cooks combine apricot jam or preserves, water, liqueur, and sugar and cook the mixture on the stovetop over medium heat until it has a loose, pourable consistency.
The perk of using an apricot is that most recipes don't require the smooth skin of the apricot to be peeled. However, should you need to peel them, simply blanch in boiling water for about 20 seconds and then plunge them into ice water. The skins should peel off easily.
Unlike other summer fruits, apricots need to be cooked for their charms to be fully revealed. Their flavors are improved by reducing and concentrating, which is why they're so good dried.
Apricots are best when picked ripe from the tree. While it's easy to tell if an apricot is ripe, it can be tough to tell whether it's good. Look for fruits that have a deep orange-gold color rather than those that are pale orange or yellow. They should be plump and firm, with just a little softness to them.
The closest and most easily available alternatives to apricots are fresh or canned peaches and nectarines. Although they have different levels of sweetness and tartness, these summer fruits will still taste scrumptious in your tart, crumble, or other apricot recipes.
Apricots and peaches are stone fruits that bear similar coloring and shapes but differ in size and flavor. Peaches are sweeter and juicier, whereas apricots have a slightly tart flavor. Whichever you choose, both are excellent sources of many nutrients and can be incorporated into many dishes, desserts, and jams.
This is a personal preference and serves no purpose for food safety. If you choose to do this, however, preventing cross-contamination when soaking and removing the poultry from the water is essential. Also, poultry must not be left outside the refrigerator for more than two hours.
While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.
Although most fruits are edible raw and typically served that way, some fruits can also be cooked. Commonly used cooking methods are broiling and grilling, baking, sautéing, deep-frying, poaching, simmering and preserving.
What are the different methods fruits can be cooked? A. Although fruits are usually served raw, they also can be cooked using a variety of methods. The most common cooking techniques include baking, poaching, simmering, deep-frying, sautéing, broiling and grilling.
Fruit can be cooked using moist- or dry-heat methods. Poaching, stewing and other moist-heat methods are wonderful for dressing up plain fruit. Sauces and compotes are usually made using moist-heat cooking.
Hot packing produces the highest quality apricot, but apricots may also be raw packed. Hot pack - In a large saucepan place drained fruit in syrup, juice or water and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down.
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