2 lb chicken pieces
1 package french onion soup mix
2 cup apricot nectar
1 1/2 lb apricot halves (canned)
1 flour (plain)
Directions
Dust chicken in flour. Fry chicken lightly until starting to brown.
Place chicken in a casserole dish or a very deep frying pan. Add soup
powder, nectar and apricots. Mix everything well. Simmer for 1 hour.
I normally use 2 pieces of chicken per person and about a 1 1/2 lb
can of apricot halves. This will suffice for 4 to 6 people. If you
cannot get nectar, then use the juice from the apricot halves. (Of
course, if you can buy apricots in nectar...)
The French onion soup quantity is not critical, but a soup packet that
makes up about 6 C is about right for 4 to 6 people. Serve with potato
(baked or boiled), buttered carrots and peas.
NOTES:
* Chicken embalmed in apricot nectar -- Apricot Chicken is the
ultimate bachelors delight. It is very simple and tastes wonderful.
The recipe was given to me by a group of friends from back home who
came to visit me. Yield: Serves 4-6.
: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: No need to measure.
: Greg Sharp
: Dept. Computer Science, Vrije Universiteit, Amsterdam, Netherlands
: gregor@vu44.uucp
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Apricot Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Recipes as a concept can be traced way back into antiquity, at least as far back into recorded history as early Egypt, and possibly even further than that. However, in the main part, these old cook books were just very basic hieroglyphic recipes for meal preparation.
Progressing into Roman times 25BC a roman called Apicius compiled a few scripts describing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were split into appetizers, main meal and afters, something we still use today. Additionally, he tells us how the ancient cooks made use of many herbs, including a few you will know for example thyme, mint and parsley. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent meals, and because of this cooks and their recipe collections became highly prized. Nevertheless, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. The TV revolution brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apricot Chicken recipe.
