Slow Cooked, Apricot Chicken
First of all….. NO! This is NOT the old 70’s/80’s favourite using french onion soup and apricot nectar (although my hind brain memory remembers that fondly)
This is a tiny bit more sophisticated, less sodium, less sugar, just as easy and absolutely delicious!!
Before the recipe… a quick word about the Chicken sold at your favourite Butchers, Palmdale Village Meats, Poultry and Seafood. They get their Chickens from Greenslade Chickens. An incredibly well known and respected Free Range Farm in the Riverland, South Australia – yup, local – and when Greenslade say “Free Range”, they mean it! Now a large farm, but still family run after over 20 years – producing Free Range (from birth), grain fed. Greenslade Farm actually grows the crops needed for the chooks themselves. The Chickens are Antibiotic Free and totally Nitrate Free.
Chicken that tastes like Chicken should!
So, now the recipe….
Slow Cooked Apricot Chicken
Note about what cuts of chicken are suitable for this dish. First of all, forget Chicken Breast or Tenderloins. They will just dry out in the cooking. THEY would be great if you made the sauce separately, cooked the Breast or Tenderloin meat and poured the sauce over the top. But… that won’t be as quick OR as flavoursome.
Cuts which WILL be great would be….
- Chicken Chops
- Leg Fillet
Why the cuts with bones in at the top of the list? You have heard of the benefits of Bone Broth right? JUST as good for you are slow cooked meals with bones, like the first three mentioned.
Palmdale Butchers can de-bone or de-skin your selection, if you prefer.
- 1 tablespoon butter (or oil)
- 1 kilo of your choice of Chicken from the list above
- 1 cup of Chicken Stock*
- Zest and juice of a Lemon
- 3 tablespoons of your favourite mustard (we love Seeded or French)
- 4 garlic cloves chopped fine. Be sensible here, if they are LARGE cloves, only 2 (unless you looooooove garlic)
- 2 good sized sprigs of fresh Thyme (or 1 teaspoon of dried)
- 1 medium onion chopped fine
- 10 large dried, Australian, Apricots. Cut each of them into 3 or 4 pieces
- Salt and pepper
- Season your chicken with salt and pepper
- Heat your butter in a large sauté pan.
- Brown the Chicken in the pan, in batches if need be to get them into the pan, then put them into the slow cooker.
- (this is optional, but adds HEAPS of flavour, so if you have time….) Add the onions to the sauté pan and brown over a low/medium heat (add a little more butter if needed, but you shouldn’t need to)
- Add the onions, raw or browned to the slow cooker
- Deglaze the pan with the cup of chicken stock.
- add the mustard, garlic, lemon zest, lemon juice and thyme to the stock in the saute pan and stir together. Pour over the Chicken in the slow cooker
- Cook on low for 6-8 hours, or high for 3-4 hours.
- Serve over rice, quinoa, mashed potatoes – your preference
*NOTE: if you don’t have a slow cooker and would prefer to cook this in an oven. Two things to note….
- cook on 125oC for 4 hours
- You MUST increase the liquid. Slow cookers need MUCH less liquid. Try doubling it (to 2 cups of stock) and check occasionally to make sure the meat isn’t drying out.
Recipe courtesy of Palmdale Village Meats, Chicken and Seafood
Another way we’re happy to serve!
(08) 8267 5498