So much for my big lunch of Apricot chicken and brown rice! 3 drumsticks should have been plenty. Pulled the chicken off one bone and gave it to KP with some rice and sauce, then cleaned off the bone to give to Audrey to gnaw on, then sat down to eat my lunch. KP finished her food before I'd even had 3 mouthfuls, so I gave her another 1/2 a drumstick worth of chicken and a bunch more rice. AJ was eyeing off my spoon and licking her lips, so I gave her a spoonful of rice and she chowed into it and opened her mouth for more. Now KP has finished her second helping of lunch and is saying "More rice pleeeeeeeeeeeeease, more chicken pleeeeeeeeease." So at the end of all this, I end up with about half a drumstick worth of chicken and a half a dozen spoonfuls of rice. That's it! To say this recipe is popular is an understatement. It is so simple, is great with a range of side dishes and so quick to throw together.
8 Chicken drumsticks
1 can apricot halves in juice
250mL Apricot nectar
1 sachet dried French onion soup mix (Pack should say "Makes 1L of soup)
1. Preheat oven to 180°C
2. Lightly grease the base of a large, deep baking dish with a little oil.
3. Place the chicken in a single layer in the base of the dish. Place in the oven and bake for 45minutes until browned, turning once during cooking
4. While the chicken cooks, mix soup mix, apricots and nectar in bowl, stir well and stand
5. After 45mins, add apricot mixture to the baking dish, stir and continue to cook for a further 15-20minutes, or until the sauce is thick and the chicken is thoroughly cooked.
Serve with Rice or a jacket potato.