A recipe from the Good Food collection.
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1. Preheat the oven to 180°C (350°F/Gas 4). Remove the skin from the chicken thigh cutlets. Put the chicken in an ovenproof dish. Mix the apricot nectar with the French onion soup mix until well combined, and pour over the chicken.
2. Bake, covered, for 50 minutes, then add the apricot halves and bake for a further 5 minutes. Stir in the sour cream just before serving. Delicious served with creamy mashed potato or rice to soak up the juices.