Apricot Chicken with Mashed Potatoes and Crispy Skin Recipe

This is one of Mark's favorite childhood recipes. Tasty apricot chicken with creamy mash potatoes. And to make this traditional dish even better, we made some crispy chicken skin to go on top!

https://youtu.be/ICwIAwtsm44

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Apricot Chicken with Mashed Potatoes and Crispy Skin Recipe

Yield: 4

Author: Traditional, but not

Prep time: 20 MinCook time: 1 MinTotal time: 21 Min

Ingredients

Apricot Chicken and Crispy Skin

• 4 chicken pieces (dark meat)
• 4 chicken skins
• 750 ml apricot juice
• 1 packet of onion soup mix (dried)
• salt

Mashed potatoes

• 1 kg potatoes
• 100 g butter
• 250 ml cream
• salt,pepper

Instructions

Apricot Chicken

1. Combine salt and pepper to all purpose flour in a bowl.
2. Lightly dust chicken with the seasoned flour and add to an oven dish.
3. Combine apricot juice and dried onion soup mix and stir to combine.
4. Pour apricot juice and onion soup mixture over the chicken. Tightly covered with two pieces of tinfoil and placed into 180°C preheated oven.
5. After 45 minutes, remove foil from oven dish and place chicken back in oven, uncovered, for around 15 minutes to get the chicken lightly golden on top.
6. Remove chicken from braising liquid and set aside.
7. Pour braising liquid into a sauce pan and reduce slightly on the stove. Once braising liquid has reduced, season to taste.

Mashed Potatoes

1. Peel potatoes and cit into smaller pieces. Place them into a pot with salted water and boil until the potatoes are tender.
2. Strain potatoes and press through a riser.
3. Gently heat cream and melt butter in a pan on the stove.
4. Add butter and cream to the potatoes and mix, season to taste.

Crispy Chicken Skin

1. Add chicken skin to a parchment lined baking dish.
2. Add another piece of parchment to the top and place another baking dish on top of the chicken skin to keep it flat.
3. Place into the oven at 180°C until crispy, about 45 minutes to 1 hour.