Whole chicken with apricots

Name: Whole chicken with apricots
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 chicken large, whole; sea salt and freshly ground black pepper; 410.00 g apricots tinned halves; 250.00 ml stock chicken; 1.00 onion finely chopped; 2.00 celery stalks sliced into rings; 175.00 ml yoghurt plain

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (7)

1.00	chicken — large, whole
	sea salt and freshly ground black pepper
410.00 g	apricots — tinned halves
250.00 ml	stock — chicken
1.00	onion — finely chopped
2.00	celery stalks — sliced into rings
175.00 ml	yoghurt — plain

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Method:

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.