Apricot Chicken with Parsley
Egg free, Lactose free
- 3 pounds chicken thigh fillets
- 1 tablespoon oil
- 16 oz can apricot nectar
- 2 oz packet French onion soup
- 2 tablespoons flat-leaf parsley, chopped
Trim all the yucky bits from the thigh fillets and cut into 1 inch square pieces. Heat oil in a large heavy-based frying pan and brown half the chicken over medium heat. Transfer browned chicken to plate and repeat with remaining chicken. Return chicken to pan with nectar and soup mix, stir well to combine. Bring to boil, reduce heat to simmer then cover and cook for 20 minutes. Stir occasionally, taste test for salt and pepper. Serve sprinkled with parsley.
- If you are really into apricots, add 1/2 cup chopped dried apricots with the nectar and soup mix.