Apricot Chicken


  • 2 onions, sliced
  • 600g organic/free-range chicken breast fillets, cut into chunks

  • 4 ripe sweet apricots, cut in half, stone removed

  • 1 cup chicken or vegetable stock

  • 2 heaped teaspoons whole fruit apricot jam

  • A good grind of black pepper

To change it up a bit, add aromatics such as cinnamon, ginger, chilli and saffron threads.

Pair with 2020 Cellar Door Series Viognier.


  1. Sauté the onion over a medium heat in a little olive oil until softened.
  2. Add the chicken and brown on both sides. This should take about 5 minutes.
  3. Pour in the stock and deglaze the pan, allowing all the caramelised pan juices to combine with the stock.
  4. Blend the fresh apricots into a puree. You should have 1 cup of apricot puree.
  5. Add the apricot puree to the chicken and mix through. Simmer for about 2 minutes or until the chicken is cooked through.
  6. Add the whole fruit apricot jam as well as a good grind of pepper then mix through.
  7. Taste your sauce and adjust where necessary to your palate – adding a touch more stock or jam if necessary. Your apricot sauce should be lovely thick, tasty and glossy.

Recipe from The Healthy Chef