Can you smell my Apricot chicken cooking?

[freddie*rooster]

Apricot Chicken Casserole
2 tablespoons oil
1.5 kg chicken drumsticks/pieces
¼ cup plain flour
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 teaspoon turmeric
2 cups chicken stock
2x 400g tins apricot halves (or 1 large tin), drained, juice reserved
4 medium carrots, peeled and chopped into 2cm chunks (optional)

Preheat oven to 160°C.

Process/blend half of the drained apricots  with 1/2 cup reserved syrup.

Put chicken pieces into a plastic bag and add flour. Shake flour through until pieces are coated. Heat oil in a heavy based casserole dish. Brown chicken on all sides, in two batches. Remove chicken from pan and set aside.

Sauté onion and garlic in the same pan until tender. Stir through spices and fry one minute until aromatic. Add chicken stock and blended apricots and juice, and bring to the boil, scraping bits off the bottom of the pan. Return chicken legs to pan and reduce heat to a slow simmer. Add remaining apricot halves and carrots.  Cover dish with lid and transfer to the oven and cook for 1 hour. Remove lid and cook for a further half hour.

Serve on top of steamed rice, sprinkled with chopped fresh coriander or parsley.

[cueperkins]

OK Katy -  'ello 'ello....Listen very carefully...I will say this only once-a - This is a Fronch Michelin Recipe - called Tarragon Chicken.  there's variations on the net, but this is my version

Take Chicken breast and cut into thinner fillets that are the same thickness.  I do mine fairly thin, but I have chef's knives.  BTW, it's always easier to cut when half defrosted. 

If it is defrosted, then just cut as best you can to get even and whack with a tenderising hammer between plastic sheets.

You can lightly fry these up in olive oil or butter and set them aside under foil (don't overcook them as they're going back into a cream sauce).

Right then.....Now take some butter (REAL BUTTER) margarine is no how ya make porridge...about 30grams should do but I use more...]:)

You can glaze some onions in the butter if you enjoy them or some shallots work well too.  (I don't add onions to this one).

Then add Dijon Mustard (a generous teaspoon is good),

Add some tarragon (dried is fine, but don't overdo it. as it's a strongish herb). say half a teaspoon of dried, to a level teaspoon max. 

A squeeze of lemon comes next = about a tablespoon

Chuck in some white wine (don't try to tell us you don't have any)....a dollop is good, just to deglaze the pan = don't flood it...just enuf to deglaze

Chuck in some Brandy at this point, and flame the pan.

Then add another dollop of win to deglaze again and stir it round to mix.

Then pour in some pure cream (those small cartons are about the right amount)....this will deglaze all those yummy flavours and you'll see the sauce turn darker.   For Gawd sake, don't forget to throw in a pinch of salt and black pepper.

Now you can do one of two things at this point...either toss in some Parmisan cheese to flavour and thicken the sauce a bit (but don't overdo it)  just a generous dessert spoon

OR 

just gently simmer it down to the right consistency and add your chicken back to the pan, a minute or so later and it should be fully cooked, coated with cream and tarragon and ready to serve.   Voila' !!!!!   Tarragon Chicken.

[polksaladallie]

Sounds good, Freddie 🙂

I am wondering how to cook chicken breasts for tonight ... no apricots, though.  I was thinking of slitting them and adding tomatoes and onion ... but I'm a bit brain dead right now.  It could also  involve ricotta ... 

Does anyone have a decent (and quick/simple) recipe for apple crumble? 

http://www.supercook.com/

This is a back-to-front recipe site.  You put in the ingredients that you have, and it gives recipes to suit.

[polksaladallie]

Does anyone have a decent (and quick/simple) recipe for apple crumble?  

3 tab flour; 3 tab coconut; 2 tab sugar; 1 teas cinnamon; 1 tab butter

Rub butter into dry ingredients.  Place evenly on top of cooked apples.  Bake for 30 mins in moderate oven.

[cherry*135]

Mmmm smells good freddie.

I had sticky date pudd for afternoon tea (bought it at the school fete yesty, it is famous there).

Apple Crumble topping here is rolled oats, sugar, flour, butter, cinamon whizzed to a crumble in a food processor.

[freddie*rooster]

BTW, it's always easier to cut when half defrosted.

Why did I read that as half sloshed? 😐

[freddie*rooster]

Sounds yummo a3 😄

[freddie*rooster]

Katy, do a quick google, there's lots of apple crumble recipes on there.

[cueperkins]

BTW, it's always easier to cut when half defrosted.

Why did I read that as half sloshed? 😐

:^O -  mmmmhhh....I don't know Freddy why did you read it as half sloshed? (Is your Freudian Slip showing?)    You're supposed to put the wine in the Casserole, not your mouth...:^O

[katydidthat]

Thanks, Cue me dear.  Sounds wonderful, but no tarragon, no brandy, no cream, and no energy to go to the shops 🙂 I'll make it another day.  

I NEVAH have margarine in the house.  Work of the devil 😉 I'm also allergic to the nasty stuff.  

You were right about the white wine, though, pleesh refuil my glasssssss 😉

Thank you Allie.  I'll check out the website now, and make the apple crumble tomorrow.  Can you substitute anything for the coconut?  

[*mrswormwood*]

Mmmm smells good freddie.

I had sticky date pudd for afternoon tea (bought it at the school fete yesty, it is famous there).

Apple Crumble topping here is rolled oats, sugar, flour, butter, cinamon whizzed to a crumble in a food processor.

I do similar to this except use  demerara sugar instead of white sugar...nice and crunchy!