Words and brush: 2026-04-19

Tuesday, April 21, 2026

Words & Brush Recipe Corner: Apricot Chicken – The 70’s Classic That Still Tastes Great

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:

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.