Apricot Chicken – The 70’s Classic That Still Tastes Great
By Lees Cooking, March 31, 2026
https://leescooking.com/apricot-chicken/
This apricot chicken recipe was everywhere in Australia back in the 1970s — I wouldn’t be surprised if it appeared on the dinner table at least once a week in many homes. It’s one of those recipes that became so popular because it’s simple, reliable, and very family friendly. The recipe is much the same, but just a little different. I came across this version in a small church cookbook a few years ago, and it has a couple of extra ingredients that really lift the flavour. It’s still quick and easy to make, but the sauce is a little richer, a little creamier, and altogether more delicious.
Prep time 15 mins, Cook time 50 mins
Servings: 4-6 servings
A comforting apricot chicken recipe made with tender chicken in a rich, creamy apricot sauce. This 1970s classic is simple, family-friendly, and full of flavour.
Ingredients:
Ingredients:
- 1 to 1.3 kg chicken pieces, such as drumsticks, bone-in pieces or boneless chicken thigh fillets
- 1-2 tablespoons oil
- 1-2 tablespoons butter
- 1/4 cup plain flour (all-purpose) (35 g)
- 1 packet French onion soup mix (40 g)
- 1 1/4 cups water (310 ml)
- 1 tin apricot nectar (410 g) (or 1 x 410 g tin apricot halves in natural juice, blended to a puree)
- 2 chicken stock cubes, crumbled (use small/standard cubes — if using large cubes, use 1 or adjust to taste)
- Salt to taste
- Pepper to taste
- 1/2 cup evaporated milk (125 ml) or sour cream
Directions:
- Preheat the oven to 160°C fan-forced (320°F) or 180°C conventional (350°F).
- Heat a large pan over medium heat, then add the oil and butter.
- Brown the chicken for about 15 minutes, turning occasionally, until lightly golden. Cook in batches if needed.
- Transfer the chicken to a casserole dish.
- If there is excess fat in the pan, drain most of it, leaving a thin film behind.
- Add the flour and French onion soup mix to the pan and cook over medium-low heat for 1–2 minutes, stirring, until lightly browned.
- Remove from heat and gradually stir in the water and apricot nectar (or apricot puree).
- Add the stock cubes, pepper, and a little salt (the soup mix may already be salty).
- Whisk until smooth.
- Return to the stove and bring to a gentle simmer.
- Stir in the evaporated milk or sour cream.
- Pour the sauce over the chicken in the casserole dish.
- Bake for 45–55 minutes, or until the chicken is cooked through and the sauce is thickened.
- If using boneless chicken thighs, reduce cooking time to about 40 minutes.
- Taste and adjust seasoning before serving.
- Serve with rice and a green vegetable — simple, comforting and delicious. Garnish with a little chopped parsley if desired.
For more directions watch the video bellow:
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Enjoy!  |
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