I slowly braised the chicken in this dish with loads of caramelised onions, apricot juice and thyme to deliver a comforting casserole that is super easy to make and low in fat.
I remember a dish my mom used to make that used a packet of brown onion soup mix and a liter apricot Liquifruit, so this was kind of the inspiration behind what I was doing here. The apricot adds a lovely sweet tartness which goes so well with chicken. As I am not a fan of using packet pre mixes, and for the purposes of making my recipes as internationally accessible as possible, I tried to create something similar, but all from scratch.
I also wanted to put my new Revol porcelain pot to the test. This revolutionary cookware is light and beautiful, but build to handle most cooking environments – gas, electric, microwave, induction and oven. When I first saw it I could hardly believe that something this pretty and light could tackle any heavy-duty cooking. I have been amazed.
Revolution is a non-porous ceramic, 100% natural that does not absorb any fat, smells or bacteria and has a natural non-stick glaze coating. It’s also – and I must say this is one of the best parts for me, unbelievably easy to clean.
First I browned the chicken in it, then I carmalised the onions – all on the gas top, then added the other bits, and braised it for an hour in the oven. easy. Out the oven and directly onto the table.
*Cooks notes ~ I used thighs and legs because I prefer the darker meat of the bird in a casserole, and I chose skinless to conserve a few calories. Bone in for flavour, but you can use whatever cuts of the chicken you prefer. I used white button mushrooms as they are smaller and absorb a lot of the flavour in this dish, and I added a few sprigs of thyme to cook in – and remove at the end, as well 2 sprigs with the leaves removed – to add to the sauce.
Recipe | serves 4
- 2 – 4 T olive oil
- 950g – 1kg chicken pieces (I used skinless thighs and legs)
- 2 white onions, finely sliced
- 1T butter / olive oil
- 2T corn flour or flour
- 2 cups of apricot juice
- 1 cup of chicken stock
- 4 – 5 sprigs of thyme
- 250g mushrooms
- salt and pepper
Pre heat your oven to 180 C.
Heat the olive oil in a non stick frying pan and brown the meat on all sides, remove and set aside.
In the casserole dish that you will be cooking in, heat the butter and fry the onions until soft over a low heat. This will take about 10 – 15 minutes. You will initially want to sweat the onions to soften them and then allow them to start going brown. At this point add the flour and cook this for a minute or two until it has thickened and cooked a bit. Add the stock and apricot juice and allow it to cook for about a minute.
Add the chicken, mushrooms and thyme and bring this to a simmer.
Put a lid on your casserole dish and place in the oven and allow it too cook uninterrupted for an hour.
It is ready to serve straight away with rice or mash. I loved it with my sweet potato and butternut mash and steamed green vegetables
* Disclaimer ~My Revol pot was given to me by Entropo to test out, and if I liked it, to showcase here. I dont just like this pot, I am totally in love with it and have used it constantly in my kitchen since. It is so light and easy to manage and clean. I even took it to a food shoot and made salted caramel in it effortlessly.
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