One of my favourite meals when growing up was apricot chicken. Mum used to make it by simmering lean chicken thighs with tinned apricot nectar and a packet of french onion soup. I was inspired to reinvent this traditional recipe when I spotted fresh sun-ripened apricots at my local grocer. In place of the tinned apricot nectar, I’ve used fresh apricots that have been blitzed in my Vitamix. The packet soup has been swapped to my homemade chicken stock. I’ve used lean skinless chicken breast to make this dish into a delicious 10-minute meal. If you want to use lean thighs, just simmer for an extra 30 minutes over a low heat. Black pepper and little whole fruit apricot jam rounds out the flavour.