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Recipe by: asrab
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See below ingredients and instructions of the recipe
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.
Yield: 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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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