Directions:
- Heat the olive oil in a large saute pan, and brown the skin sides only of the chicken thighs (you may have to do this in batches), moving them to a dish once browned.
- Depending on how much fat has rendered from the chicken skin, you may want to pour some off - you want about 2 tbsp remaining in the pan.
- Coarsely chop the onion, and add to the pan. Fry until softened and translucent, then stir in the flour.
- Cook the flour mixture for a minute or so, then slowly add the chicken stock and cider, stirring all the time to mix.
- Stir in the apricots, and return the chicken thighs to the pan. Cover and simmer on a low heat for 45 minutes, stirring occasionally.
- If you are using the walnuts, stir them in 20 minutes before the end of the cooking time.
- Season if necessary, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.28 Kcal (1102 kJ) | ||
| Calories from fat | 115.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.85g | 20% | |
|---|---|---|---|
| Cholesterol | 2.28mg | 1% | |
| Sodium | 221.86mg | 9% | |
| Potassium | 580.35mg | 12% | |
| Total Carbs | 30.41g | 10% | |
| Sugars | 17.1g | 68% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 103.26 Kcal (432 kJ) | ||
| Calories from fat | 45.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 20% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 1% | |
| Sodium | 87.01mg | 9% | |
| Potassium | 227.6mg | 12% | |
| Total Carbs | 11.93g | 10% | |
| Sugars | 6.7g | 68% | |
| Dietary Fiber | 1.66g | 17% | |
| Protein | 2.81g | 14% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 0.6mg | 8% | |
| Calcium | 21.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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