- 8 chicken thighs
- 1 packet dry mushroom soup
- 300 ml apricot juice
- 250 g washed fresh or tinned mushrooms
- rice, cooked, to serve
1. Set the oven temperature to 160 °C.
2. Trim any excess fat off the chicken thighs using a sharp knife or scissors.
3 Cut open the packet of soup and empty it into a shallow dish.
4 Roll each thigh in the dry soup mixture and arrange it in a casserole dish, placing the skin facing upwards.
5 Sprinkle the chicken with remaining soup powder, and pour the apricot juice over.
6 Put on the lid or cover with foil. Place the casserole dish in the oven for 45 minutes.
7 Using oven gloves, take the dish out of the oven. Lift the lid carefully so that the steam escapes away from you.
8 Stir in the mushrooms without breaking the chicken thighs. Place the uncovered dish in the oven for another 20–25 minutes. Switch off the oven.
9 If necessary, spoon the excess floating fat off the top into the cup, using a tablespoon. Serve with boiled rice.
Recipe extracted from Cook and Enjoy for Kids, published by Human & Rousseau (imprint of NB Publishers).