Classic Apricot Chicken

Cook time 1 hour

<p>A blast from the past &#8211; it&#8217;s Justine&#8217;s Classic Apricot Chicken made a little fancier!</p>

Ingredients

4 chicken marylands
1 tbs. unsalted butter
1 onion, peeled and diced
2 cloves garlic, chopped
¼ cup apricot jam
2 tbs. soy sauce
2 tbs. whole-grain mustard
¾ cup chicken stock
Handful of dried apricots
1/3 cup sliced almonds- toasted (optional)
Salt and pepper

Classic Apricot Chicken

<p>A blast from the past &#8211; it&#8217;s Justine&#8217;s Classic Apricot Chicken made a little fancier!</p>

Method

Pre heat oven to 180 C

Season the chicken well with salt and pepper and sear in a large casserole pot with the butter and a touch of oil on both sides for 1-2 minutes so the chicken is well coloured. Remove the chicken and add the onions and garlic and cook for a further 2 minutes. Next add to the pan the apricot jam, soy sauce, mustard, and dried apricots and season with salt and pepper. Add the chicken back to the pan and finally add the chicken stock and apricots.

Mix the sauce around to combine and ensure all of the jam is dissolved. Place the lid on and bake for a 45 minutes in the oven.

The chicken is cooked when it comes away from the bones easily, serve immediately with sprinkled toasted almonds.

Raco Casserole