Apricot Chicken
Ingredients
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- 3 pounds chicken thighs, bone-in, skin-on – patted dry
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil
- 12 ounces apricot nectar (canned)
- 1/2 cup beef stock
- 3 tbsp onion – minced
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika
- 1 tbsp cornstarch
- steamed rice – for serving
- fresh parsley – chopped (for serving)
Instructions
1. Heat the oven to 375°F (190°C). Pat the chicken dry, then season all over with the kosher salt and black pepper.
2. Heat the oil in a large skillet over medium-high. Place the chicken skin-side down and cook until the skin is deep golden and some fat has rendered, 6–8 minutes. Transfer chicken to a plate, skin-side up. Pour off excess fat from the skillet if needed.
3. In a bowl, whisk the apricot nectar, beef stock, dried minced onion, onion powder, garlic powder, sweet paprika, and cornstarch until smooth.
4. Arrange the chicken skin-side up in a 9×13-inch (or similar) baking dish. Pour the apricot mixture around the pieces, leaving skins exposed.
5. Bake until the chicken is tender and registers 175°F at the thickest part and the sauce is bubbling and lightly thickened, 35–45 minutes. For extra color, broil 2–3 minutes until the skin blisters and the sauce turns glossy.
6. Rest 5 minutes, then spoon some sauce over the chicken.
7. Serve over steamed rice and scatter with chopped parsley.
Apricot Chicken is a beloved family bake known for its sweet-tangy glaze and savory onion depth clinging to tender, juicy chicken. The sauce reduces to a sticky sheen, perfuming the dish with stone-fruit aroma while staying balanced and not cloying. It is cozy, weeknight-simple food that still feels special alongside rice and greens.
Its story is rooted in mid-20th-century Australian home cooking, where pantry staples like canned apricot nectar and packet French onion soup became a defining combination. The dish spread through community cookbooks and weeknight columns, evolving into a national nostalgia piece. Variations emerged across decades, but the hallmark remains: chicken pieces baked in an apricot-onion sauce until caramelized and comforting.