Apricot chicken casserole

A few years ago when my daughter was working, studying and feeding her family, I made numerous chicken casseroles for them.   This was a favourite as it is so easy.  I bought family packs of chicken drumsticks and cooked them in a large covered roasting pan.  I delivered it to her in meal sized portions in containers that she could freeze.

Ingredients

6 drumsticks or chicken thighs
½ cup dried apricots
1 medium onion
Salt and pepper
2 teaspoons soy sauce
2 cups water
2 tablespoons flour

Method

1. Heat the oven to 180°C
2. Remove skin from the drumsticks by cutting through to the bone at the narrow end and pulling the skin off starting from the larger end where the skin is usually loose
3. Slice the onion into rings or smaller pieces
4. Put the skinned drumsticks, onion slices and dried apricots into a casserole dish with a lid
5. Sprinkle with salt and pepper to taste (take it easy with the salt for health reasons)
6. Cover with water and add the soy sauce
7. Cover the dish and bake for 1 hour then remove from the oven
8. Mix the flour with a little cold water to make a paste
9. Pour the flour and water paste into the casserole and stir to mix through.
10. Return the dish to the oven – without the lid – until the sauce has heated through again
11. Serve immediately with baked or boiled potatoes and hot cooked broccoli, beans or peas or a green salad

Serves 3-4

Note This casserole will develop more flavour is stored for 24 hours before eating so is a good dish to make at the weekend or during an evening to be eaten the next day