Connor’s Apricot Chicken Stew

Apricot chicken casserole

Thanks to Connor from Highland Park on the Gold Coast for this sweet tasting stew. Connors loves boating and when cruising the broadwater often takes a pot of stew with him…just in case the fish aren’t biting!

Ingredients

2 tbsp oil
6 chicken breasts
2 ripe tomatoes, blanched, peeled, chopped
6 onions, small, peeled and whole
6 baby potatoes, halved
6 brussel sprouts
200 gm can apricot slices
1 litre vegetable stock
salt to taste
ground pepper to taste

Cooking Instructions

  1. In large inner pot, heat 1 tbsp oil; add tomatoes, baby potatoes, brussel sprouts and onions.
  2. Cook for 5 minutes, stir occasionally, remove and set aside.
  3. Heat remaining oil in pot and add chicken till browned, remove and rest.
  4. Return vegetables and stock to pot, cook on moderate heat for 3 minutes.
  5. Return chicken to pot and layer over vegetables.
  6. Add apricot to pot and layer over chicken.
  7. Bring pot to boil and simmer for 10 minutes, lid on.
  8. Transfer pot to Ecopot, with lid on.
  9. Cooking time 3 hours.

HINT … Serve with a generous helping of mashed potato and a spoonful of apple sauce.

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