APRICOT CHICKEN

27.09.2008 | Author: Cook | Posted in 1986 Usenet cookbook
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APRICOT CHICKEN


Servings: 4
Ingredients: 

  • 2 lb Chicken pieces                  1 1/2 lb Apricot halves (canned)
    • 

  • 1 pk French onion soup mix                    Flour (plain)
    • 

  • 2 C  Apricot nectar
    •

Dust chicken in flour. Fry chicken lightly until starting to brown. Place
chicken in a casserole dish or a very deep frying pan. Add soup powder,
nectar and apricots. Mix everything well. Simmer for 1 hour.

I normally use 2 pieces of chicken per person and about a 1 1/2 lb can of
apricot halves. This will suffice for 4 to 6 people. If you cannot get
nectar, then use the juice from the apricot halves. (Of course, if you can
buy apricots in nectar…)

The French onion soup quantity is not critical, but a soup packet that
makes up about 6 C is about right for 4 to 6 people. Serve with potato
(baked or boiled), buttered carrots and peas.

NOTES:

* Chicken embalmed in apricot nectar — Apricot Chicken is the ultimate
bachelors delight. It is very simple and tastes wonderful. The recipe was
given to me by a group of friends from back home who came to visit me.
Servings: Serves 4-6.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: No need to measure.

: Greg Sharp
: Dept. Computer Science, Vrije Universiteit, Amsterdam, Netherlands
: gregor@vu44.uucp

: Copyright (C) 1986 USENET Community Trust

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