Apricot Chicken

This throwback recipe from the era of soup mix dinners delivers big flavor with minimal effort.

Chicken gets a quick dusting of flour and light browning before simmering for an hour in a sauce made from apricot nectar, canned apricot halves, and onion soup powder.

The fruit breaks down into the sauce while the chicken turns fork-tender, creating a glossy glaze that clings to every piece.

Kitchen Tips

• Use bone-in, skin-on chicken pieces for maximum flavor and moisture
• A deep frying pan works if you don’t have a casserole dish with a lid
• Serve over rice or with crusty bread to soak up the fruity sauce