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Chicken casserole with onions, apricot juice

A flavour-packed chicken casserole that braises in apricot juice with caramelized onions and thyme.

Prep Time
23 mins
Cook Time
1 hr 23 mins
Servings: 4
Cuisine: South African

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

    Cup of Yum
  1. Preheat your oven to 180C/350F.
  2. Heat the olive oil in a nonstick frying pan and brown the meat on all sides, remove and set aside.
  3. 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.
  4. 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.
  5. Add the chicken, mushrooms, and thyme, and bring this to a simmer.
  6. Put a lid on your casserole dish and place it in the oven and allow it to cook uninterrupted for an hour.

Notes

  • 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.
  • Freezing (Up to 3 Months):
  • 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.
  • 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.