Every so often there's one recipe that hits the culinary news waves and somehow embodies the era in which it was published. Apricot chicken was the 1970s homemaker's saving grace. Packet soups became acceptable and helped take the stress out of, and add variety to, family meals and the apricot nectar was a great twist. If you could put it all in the slow cooker - dinner was hassle-free!

Ingredients

• 8 chicken leg and thigh portions
• 2x 32 gram packets onion soup mix
• 750 millilitre bottle apricot nectar
• 400 gram can apricots, well drained

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. If wished, cut the leg and thigh portions in half.
3. Heat a dash of oil in a heavy-based frying-pan and quickly brown the chicken pieces.
4. Put the chicken into the pre-warmed slow cooker.
5. Stir together the soup mix and apricot nectar, pour over the chicken and cover with the lid.
6. Cook on low for 5-6 hours or on high for 3-4 hours, or until the chicken is tender.
7. Add the apricots and season with salt and pepper before serving with plenty of creamy mashed potatoes. Garnish with chopped fresh chives.

Cooks Tips

Variations: - Add a sliced onion and 1-2 teaspoons minced garlic. Brown in a dash of oil in a frying-pan to add a sweet caramelised-onion flavour. - Brown and add 4-6 finely sliced rashers of bacon with the chicken. - Stir in ½ cup sour cream before serving. - Replace 1 cup of apricot nectar with ½ cup medium-sweet sherry. - Apricot nectar is available in most supermarkets, though it might take a bit of looking for. If you cannot find it, measure the syrup or juice from the can of apricots and make up to 750ml with a mango/orange blend of fruit juice. Avoid apple-based juices as they will be very sweet and acidic.