Apricot Chicken

The story

Apricot chicken became a hallmark of Australian suburban cooking in the 1970s and 1980s, often made with apricot nectar and French onion soup mix. It reflects an era of convenient pantry-led casseroles. The sauce combines fruit sweetness, onion, salt and chicken juices into an unexpectedly balanced glaze. Slow baking keeps thighs tender and allows the sauce to thicken. The dish remains powerfully nostalgic and is frequently revived with fresher apricots, better stock and controlled seasoning. It represents a genuine strand of Australian family food history.

Ingredients

• Main ingredients
• 400 g chicken thighsbone-in or boneless
• 150 ml apricot nectar
• 60 g dried apricotshalved
• 0.5 piece onionsliced
• 1 piece garlic clovescrushed
• 100 ml chicken stock
• 0.03 tbsp soy sauce
• 0.03 tbsp olive oil
• 150 g green beansto serve

Method

1. Step 1

   Brown the chicken in oil until lightly golden.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

2. Step 2

   Soften onion and garlic in the same pan.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

3. Step 3

   Add apricot nectar, stock, soy sauce and dried apricots.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

4. Step 4

   Return chicken and bake or simmer until tender and glossy.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

5. Step 5

   Serve with rice or green beans, spooning sauce over the chicken.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

Nutrition

per serving

Estimated per serving for editorial planning; recalculate from exact brand ingredients before publication.