Chicken casserole with onions, apricot juice
A flavour-packed chicken casserole that braises in apricot juice with caramelized onions and thyme.
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Ingredients
- 2 - 4 Tbsp olive oil
- 950 grams - 1kg chicken pieces I used skinless thighs and legs
- 2 white onions finely sliced
- 1 Tbsp butter/olive oil
- 2 Tbsp cornflour or flour
- 2 cups of apricot juice
- 1 cup of chicken stock
- 4 - 5 sprigs of thyme
- 250 grams mushrooms
- salt and pepper
Instructions
- Preheat your oven to 180C/350F.
- Heat the olive oil in a nonstick 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 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 it in the oven and allow it to cook uninterrupted for an hour.
Notes
Storage Instructions – Chicken Casserole with Onions and Apricots
Short-Term (Up to 3 Days):- Store the leftover casserole in an airtight container in the fridge.
- Reheat gently on the stovetop or in the oven at 160°C (325°F) until heated through.
- Add a splash of chicken stock or water if the sauce thickens too much.
- Allow the casserole to cool completely.
- Portion into freezer-safe containers or freezer bags.
- Label and date before freezing.
- To reheat, thaw overnight in the fridge, then warm in the oven or on the stovetop.
Servings: 4