Ingredients
Serves 4
8 small chicken thigh fillets, trimmed of fat (use 2 per person, or one if they are large)
Flour for dusting
Olive oil for frying
1 packet French onion soup
1 can apricot nectar
2 tbsp sour cream
¼ cup parsley, chopped
Method
Preheat oven to 180°C.
Dust chicken with flour. Heat a fry pan, add olive oil and fry fillets, a few at a time until golden, but not cooked.
Place in a casserole dish. Combine soup and nectar and pour over chicken pieces. Cover casserole and bake for 45-60 minutes.
Remove chicken to serving plates, reserving sauce. Stir in sour cream and parsley and pour over chicken. Serve with mashed potatoes and steamed green beans.
Notes
This is a classic 70s dish which definitely tastes better than it sounds! You could also add finely sliced dried apricots if you like and it is also good sprinkled with toasted flaked almonds as a garnish.