This Little Pig has a few loves in life. One is spaghetti, another is Paisley the greyhound and Michael (this fine swines handsome husband) and the other is…Apricot Chicken. Please note – loves are not listed in order of love – if so, apricot chicken would be first….just kidding Paisley and Michael. Apricot chicken takes This Little Pig back to days on the farm when Mother Bron would make big pots for dinner after a cold Winters day in the farm house and thus this dish is steeped in many joyful memories.
Now this swine has been resisting putting up this recipe on the blog for quite a few years since a. it’s rather 80’s era and b. it uses a lot of tinned and packet items (including packet soup). However, it’s just bloody delicious and This Little Pig decided that this trumps all other reasons so if you have a problem with said ingredients then move your mouse on you swine, you’re not welcome (just kidding)! Otherwise roll up your sleeves and try out this slippery, sweet, sour and salty deliciousness that is comfort food in a nutshell. You will not be disappointed with this 80’s magic. It’s like a big warm apricot, wearing a cashmere throw, giving you a hug. Oink.
Feeds: 3 Hungry Piglets
Prep Time: 10 Mins. Cooking Time: 10 Mins (supervised), 30 Mins giving the occasional stir.
Ingredients of 80’s Apricot Magic:
5-6 x Free Range Chicken Drumsticks
2 x Garlic Cloves
1 x Onion
½ x Cup Flour
½ x Tsp Salt
½ x Tsp Pepper
½ x Cup Chopped Apricots
2 x 405ml Apricot Nectar Tins
3-4 Tbs x Olive Oil
1 x Packet Dried French Onion Soup
1 x Packet Dried Chicken Noodle Soup
1 x Cup Dried Risoni
Method of Apricot Magic:
- Combine your flour (1/2 cup), salt & pepper (1/2 Tsp) and mix well.
- Pop your chicken drumsticks onto a plate and coat them well with the flour mix.
- In a small bowl, whisk together your apricot nectar (810 ml) and your packet of French onion and chicken noodle soup.
- Skin and roughly dice your onion (1) and garlic (2).
- Finely dice your apricots (1/2 cup) if you bought whole ones like this silly swine).
- Heat up a large fry pan with your olive oil (3-4 Tbs depending on your pan).
- Once piping hot gently nestle your chicken in the pan and lower the heat to medium.
- Brown on both sides until golden (ignore the pictures, This Little Pig was a bit gung-ho in its browning).
- Once golden brown add in your diced onion and garlic and gently stir around until it is translucent.
- Pour your apricot nectar mix over and around your chicken drumsticks.
- Scatter over your diced apricots.
- Gently stir around, pop the lid on and pop the heat on a small burner on low.
- Stir occasionally and make sure it’s not burning and allow it to bubble away for around 30 mins or until the chicken starts to fall off the bone.
- Heat a medium pot of water and pop in your risoni. Boil for 11 minutes – stirring occasionally until al dente.
- Drain and serve with your incredible chicken and perhaps some steamed lemon broccoli if you’re feeling guilty and need to add some veg.
- Now just enjoy that piglet. It's a warm apricot hug right there. Oink.