6 Lilydale* Free Range Chicken Thighs, skin off
90g French onion soup mix
840g apricot nectar
1 cup plain flour to coat
- Using non-stick cooking spray to coat a baking or casserole dish.
- Coat the chicken thigh fillets in flour and place in the dish.
- In a large jug, combine the soup packets and apricot nectar, mix well, then pour over chicken.
- Cover and bake at 180C for no longer than 90 minutes.
Serve with boiled rice or vegetables
Credits: Best Recipes