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An old classic, this version of Apricot Chicken recipe is super easy. Make a big batch of marinade and freeze the chicken in batches to save time and money.
Nothing says ‘frugal meal’ like chicken drumsticks.
And nothing says ‘chicken drumsticks are served’ like this easy apricot chicken drumstick recipe with apricot nectar, teleported straight from the 1970s.
As a parent, what I love about this dish is that it’s easy.
I’m all for cooking from scratch, but sometimes you’ve just got to have a cheat meal up your sleeve, and this is one of ours.
The ‘cheat’ part is making this apricot chicken with French onion soup mix. No doubt the original version with real onions and apricots would be gastronomically superior, but most nights of late, easy beats just about any other consideration.
To make, simply mix the soup mix with apricot nectar, pour it over the chicken and then bung it in the oven for an hour. Stir in a little sour cream at the end if you like and then serve.
Watch the Video
Check out the video below to see just how easy it is to make apricot chicken and veggie rice.
What to Serve With Apricot Chicken
You can serve apricot chicken with plain rice or mashed potato and some steamed greens or a green salad.
My favourite side is a one-pot rice and veggie dish for less washing up. To make this one-pot side, boil rice in plenty of water (not the absorption method). Chop a whole bunch of different vegetables like carrot, broccoli, zucchini as well as adding peas and corn (or you can use mixed frozen vegetables) and add the veggies to the rice about half-way through cooking.
Once the vegetables and rice are cooked through, drain in a colander and serve with the chicken.
Substitutions in Apricot Chicken
Instead of using chicken drumsticks, you can use chicken thighs with the bone in instead. You can choose skin-on or or skin-off, depending on your preference.
The apricot nectar can be substituted with a tin of apricot halves in juice if you prefer apricots in your sauce. This won’t have as much flavour as the nectar, but you can add a touch of apricot jam to boost the flavour.
Don’t have French onion soup mix? You can make your own using dried onion flakes and beef stock powder. Here’s a recipe for a DIY soup mix.
How to Cook Apricot Chicken Drumsticks in the Slow Cooker
While baked apricot chicken is pretty easy, you can making it even easier by cooking it in the slow cooker.
To cook this in the slow cooker, brown the chicken pieces in a little oil in a hot frying pan (this step adds a little extra flavour but you can skip it if you are short on time and don’t need the extra fuss!).
Place the chicken pieces in the slow cooker and sprinkle the French onion soup mix over the top. Then pour in the apricot nectar.
Cook on low for 6-8 hours or until the chicken is cooked through when tested with a sharp knife.
Remove the chicken from the slow cooker to rest and turn the slow cooker to high. Mix a slurry of 1 Tbsp. cornflour with a little cold water and stir into the sauce. Cook until the sauce has thickened. Turn off the slow cooker and stir in the sour cream if using.
Return the chicken to the sauce and serve.
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Yield: 4 serves
Cheat's Apricot Chicken Recipe
An easy version of Apricot chicken using apricot nectar and french onion soup mix.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Ingredients
8 chicken drumsticks
400g tin of apricot nectar (just over 1 1/2 cups or 375mls)
1 sachet of French onion soup mix
2 tbsp. sour cream (optional)
Instructions
Preheat oven to 200°C (390°F). Place chicken in an oven dish.
Whisk together the nectar and soup mix.
Pour mixture over chicken and bake for approximately one hour or until the chicken is cooked through, turning the chicken in the sauce halfway through the cooking.
Remove the chicken from the baking dish and stir in the sour cream.
Serve chicken with rice and vegetables, spooning extra sauce over rice.
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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cover with aluminum foil. bake on 350 for about 15 minutes, flipping halfway through. this is my favorite way to reheat chicken. yes, it takes a little longer, but it is so juicy, so delicious.
Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl. Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth.
The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.
The best way to do it is by wrapping it in foil (with a little opening for steam) and putting it in your oven or toaster oven. You can even include a little bit of water or broth to moisten it, but it's not totally necessary.
The main difference between apricots and peaches, which are both stone fruits, is that peaches tend to be a bit sweeter but overall they make for the closest and best alternative.
Apricots and peaches are stone fruits that bear similar coloring and shapes but differ in size and flavor. Peaches are sweeter and juicier, whereas apricots have a slightly tart flavor. Whichever you choose, both are excellent sources of many nutrients and can be incorporated into many dishes, desserts, and jams.
Phytochemistry. Apricots contain various phytochemicals, such as provitamin A beta-carotene and polyphenols, including catechins and chlorogenic acid. Taste and aroma compounds include sucrose, glucose, organic acids, terpenes, aldehydes and lactones.
Take a skillet and add enough water to cover the bottom. Set the stove to medium heat and add the chicken as soon as the water starts to simmer in the pan. Then lower the heat and gently stir the chicken to cook it until the meat warms to 165°F. Once the chicken is nice and hot, take the pan off the stove.
Chicken is no different from other meats, and you can reheat it safely two or more times. When you reheat chicken, it is important that you properly heat it the whole way through. Pieces of chicken must be steaming in the middle.
In general, we've found reheated chicken is ready when the internal temperature reaches 120°F. This will take between 12 and 15 minutes in a preheated 400ºF oven. That's hot enough to taste good without drying out. And as long as you eat it right away, it won't be in the danger zone for long enough to be unsafe.
There are three key tricks: tenderize, marinate, and controlled cooking time. When you use all three of these methods, you will have succulent, moist chicken every time, and you can apply these strategies to other cuts of meat as well.
Typically there are a couple of different ways restaurants use to velvet their chicken most Chinese restaurants use baking soda and cornstarch for the best results. However, a couple of other methods include using: Chemical tenderisers. Egg whites.
If you're on a time crunch and hoping to tenderize your chicken cutlets or other thinly sliced meats in a hurry, go with wet brining. Whereas an oversaturated saltwater brine might make your cut less filet-like, a baking soda wet brine expedites the tenderizing process and limits the potential for oversaturation.
In general, we've found reheated chicken is ready when the internal temperature reaches 120°F. This will take between 12 and 15 minutes in a preheated 400ºF oven. That's hot enough to taste good without drying out. And as long as you eat it right away, it won't be in the danger zone for long enough to be unsafe.
At 350 degrees you should count on 20-25 minutes per pound for a 3 to 8 pound chicken. As with all meats, check the temperature 15-20 minutes before the time it should be done. You never know how accurate your oven is, and you don't want to overcook and dry out the chicken.
Preheat the oven to 425 to 475 °F (218 to 246 °C). Different ovens take different amounts of time to preheat, so make sure the oven is up to the right temperature before you insert the chicken for reheating. Reheat the chicken to 165 °F (74 °C). Once the oven has preheated, place the chicken in the oven.
This may mean cooking just a few pieces at a time, but it will help the skin stay crispy. Set your heat to 375 degrees F (190 degrees C), and cook for 3 to 4 minutes, flipping your chicken halfway through the process. When you are finished, set the pieces on a wire rack to cool slightly.
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