After dad left us when my sister was 15 and I was six there were several years mum was raising us on her own – and she worked full time. Looking back now I appreciate how hard this must have been even with the help of my nana who we lived with. Mum always made us a good meal every night, take-away was both a rarity and only for a special occasion if at all. She would burst in the door from work, usually with groceries in-hand (she’d do the shopping in her 45 minutes she got for lunch and race back to work and put everything into the office fridge), and she would start to cook almost immediately. Apricot chicken was one that hit our weeknight menu on several occasions. It was inexpensive, quick and easy to make. I seem to recall mum would sometimes use the Crockpot to cook it, sometimes it was the good, old electric fry-pan and of course, the oven. Next time I make it I might try the stove top because I think the flavours will be more intense.
I found apricot nectar at our local grocery store. Back home in Australia, the nectar mum used was from a can and was really thick and had that strong apricot aroma. I found it in a bottle in the juice aisle and was a little disappointed it wasn’t particularly thick. Not to worry because it still tasted pretty good.The leftover nectar I’ve frozen for next time. You can choose to add sour cream or not, it tastes good both ways. If you don’t then you have yourself three ingredient apricot chicken lol. I love sour cream and that’s how mum cooked it so that’s what I did.
I’m not sure how ‘Aussie’ this recipe is or where it originated, maybe on the soup package. I do know last night when my hubby and I ate it for our dinner, it stirred a little nostalgia in me. When mum met John, who is our (step) father, I do know our evening meals got a whole lot more adventurous and multi-cultural but apricot chicken still made its way to our table every now and then. I hope it makes it to your table.
4 ingredient apricot chicken
- 8 chicken drumsticks
- 2 cups apricot nectar
- 1.4 oz (40g) package dry French onion soup mix
- 2 tablespoons sour cream
- steamed rice, to serve
- steamed green beans or sugar snap peas, to serve
- Preheat oven to 375°F (190°C). Grease a 9 x 13-inch (23 x 33cm) baking dish.
- Remove skin from drumsticks and discard. Arrange drumsticks in baking dish. (To remove the skin from chicken I first dampen my fingers then I dip my finger tips in coarse salt, this give me a good grip on the skin of the chicken.)
- Combine nectar and soup mix in measuring jug. Pour over chicken; turn chicken to coat. Bake, uncovered, in preheated oven for 50 to 60 minutes, turning drumsticks once or twice during cooking. Cook until drumsticks are thoroughly cooked and sauce is thickened.
- Remove drumsticks from sauce; stir in sour cream. Return chicken to sauce; turn to coat. Serve with rice and beans. Serves 4.