Apricot Chicken

Apricot Chicken

"80's Flashback"

Serves: 4

6 chicken thigh fillets (cut into large chunks)
1 packet french onion soup mix
1 tin (approx 400ml) apricot nectar
1/2 cup plain flour (seasoned with salt and pepper)

STEP 1 Using non stick cooking spray, coat a baking or casserole dish.
STEP 2 Coat the chicken thigh fillets in flour and place in dish.
STEP 3 In a large jug combine the soup packets and apricot nectar and pour over chicken.
STEP 4 Bake in a moderate (180c) oven for 45 minutes to 1 hour.

Serve with boiled rice or vegetables.