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An old classic, this version of Apricot Chicken recipe is super easy. Make a big batch of marinade and freeze the chicken in batches to save time and money.
Nothing says ‘frugal meal’ like chicken drumsticks.
And nothing says ‘chicken drumsticks are served’ like this easy apricot chicken drumstick recipe with apricot nectar, teleported straight from the 1970s.
As a parent, what I love about this dish is that it’s easy.
I’m all for cooking from scratch, but sometimes you’ve just got to have a cheat meal up your sleeve, and this is one of ours.
The ‘cheat’ part is making this apricot chicken with French onion soup mix. No doubt the original version with real onions and apricots would be gastronomically superior, but most nights of late, easy beats just about any other consideration.
To make, simply mix the soup mix with apricot nectar, pour it over the chicken and then bung it in the oven for an hour. Stir in a little sour cream at the end if you like and then serve.
Watch the Video
Check out the video below to see just how easy it is to make apricot chicken and veggie rice.
What to Serve With Apricot Chicken
You can serve apricot chicken with plain rice or mashed potato and some steamed greens or a green salad.
My favourite side is a one-pot rice and veggie dish for less washing up. To make this one-pot side, boil rice in plenty of water (not the absorption method). Chop a whole bunch of different vegetables like carrot, broccoli, zucchini as well as adding peas and corn (or you can use mixed frozen vegetables) and add the veggies to the rice about half-way through cooking.
Once the vegetables and rice are cooked through, drain in a colander and serve with the chicken.
Substitutions in Apricot Chicken
Instead of using chicken drumsticks, you can use chicken thighs with the bone in instead. You can choose skin-on or or skin-off, depending on your preference.
The apricot nectar can be substituted with a tin of apricot halves in juice if you prefer apricots in your sauce. This won’t have as much flavour as the nectar, but you can add a touch of apricot jam to boost the flavour.
Don’t have French onion soup mix? You can make your own using dried onion flakes and beef stock powder. Here’s a recipe for a DIY soup mix.
How to Cook Apricot Chicken Drumsticks in the Slow Cooker
While baked apricot chicken is pretty easy, you can making it even easier by cooking it in the slow cooker.
To cook this in the slow cooker, brown the chicken pieces in a little oil in a hot frying pan (this step adds a little extra flavour but you can skip it if you are short on time and don’t need the extra fuss!).
Place the chicken pieces in the slow cooker and sprinkle the French onion soup mix over the top. Then pour in the apricot nectar.
Cook on low for 6-8 hours or until the chicken is cooked through when tested with a sharp knife.
Remove the chicken from the slow cooker to rest and turn the slow cooker to high. Mix a slurry of 1 Tbsp. cornflour with a little cold water and stir into the sauce. Cook until the sauce has thickened. Turn off the slow cooker and stir in the sour cream if using.
Return the chicken to the sauce and serve.
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Yield: 4 serves
Cheat's Apricot Chicken Recipe
An easy version of Apricot chicken using apricot nectar and french onion soup mix.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Ingredients
8 chicken drumsticks
400g tin of apricot nectar (just over 1 1/2 cups or 375mls)
1 sachet of French onion soup mix
2 tbsp. sour cream (optional)
Instructions
Preheat oven to 200°C (390°F). Place chicken in an oven dish.
Whisk together the nectar and soup mix.
Pour mixture over chicken and bake for approximately one hour or until the chicken is cooked through, turning the chicken in the sauce halfway through the cooking.
Remove the chicken from the baking dish and stir in the sour cream.
Serve chicken with rice and vegetables, spooning extra sauce over rice.
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.
On the other hand, berries, particularly strawberries and raspberries, bring out apricot's natural sweetness, creating a flavor profile that's sweet and slightly wild. For a touch of exotic flair, pair apricot with tropical fruits like mango or passionfruit.
Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl. Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth.
To add extra flavor, consider sprinkling some additional seasoning or herbs on the chicken before reheating. If you prefer crispy skin, you can remove the foil during the last few minutes of reheating to allow it to crisp up.
Go high and fast: Bake chicken for 12 to 15 minutes.
This will take between 12 and 15 minutes in a preheated 400ºF oven. That's hot enough to taste good without drying out. And as long as you eat it right away, it won't be in the danger zone for long enough to be unsafe.
Apricots work well in many savory dishes, particularly next to lamb and poultry, as well as in desserts and confections. Complementary spices include curry, ginger, nutmeg, cardamom, cinnamon, and star anise.
I picked apricot, since it is a commonly found preserve that pairs well to most proteins. Duck, chicken, pork, beef, tofu, can all use a little loving from some apricots. The basic rule of thumb for most marinades is the 3:1 ratio.
Wensleydale with Apricots is a popular option as a flavoured cheese on a cheeseboard. Monks began making cheese with sheep milk in Yorkshire during the 12th Century.
Apricots and peaches are stone fruits that bear similar coloring and shapes but differ in size and flavor. Peaches are sweeter and juicier, whereas apricots have a slightly tart flavor. Whichever you choose, both are excellent sources of many nutrients and can be incorporated into many dishes, desserts, and jams.
The routine addition of citric and ascorbic acid to fruit prior to freezing resulted in significantly higher antioxidants, vitamin C, and phenols. Consumers eating canned or frozen apricots can feel confident of similar or superior nutritional content as compared to fresh apricots.
Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.
If you want to add flavor to plain cooked chicken without using salt, you can use herbs and spices such as rosemary, thyme, oregano, basil, cumin, coriander, or a squeeze of fresh lemon juice. These ingredients can enhance the taste of the chicken without relying on salt.
Whereas seasoning before or during cooking is often about effectively integrating salt and other seasonings into a dish, seasoning foods after cooking can be an instant, easy way to add complexity and layers of texture to any finished dish, along with contrasting pops of flavor.
It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking. This will help tenderise the meat and add extra flavour.
1. Brining: Brining the chicken in a mixture of salt and water before cooking can help it retain moisture and flavor. 2. Marinades: Marinate the chicken in a flavorful mixture of herbs, spices, oil, and acidic ingredients like lemon juice or yogurt to infuse it with taste.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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