Whole chicken with apricots

Recipe from: 1/9/1997 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 1
    large whole chicken
  • salt and freshly ground black pepper
  • 410
    apricot halves (reserve the syrup)
  • 250
    chicken stock
  • 1
    onion, finely chopped
  • 2
    stalks celery, sliced into rings
  • 175
    plain yoghurt


Preheat the oven to 180 ºC (350 ºF). Season the chicken with salt and pepper and fry in a large frying pan until brown on the outside. Place the bird in a casserole dish and add the apricot syrup, chicken stock, onion and celery. Bake for one hour or until the chicken is done. Pour off the sauce and add the yoghurt. Puré;e the apricot halves if desired and add. (Alternatively, leave them whole.) Heat the sauce and thicken with a cornflour paste (using 15 ml each, cornflour and water) if desired. Serve the sauce with the whole chicken.

Read more on: poultry  |  bake


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2016-10-21 11:21

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