Name: Cola apricot chicken recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 20.00 ml olive oil; 8 chicken thigh fillets, trimmed; 825g can apricot halves in juice; 1 large brown onion, cut into thin wedges; 3 garlic cloves, crushed; 45g sachet French onion soup mix; 250.00 ml cola; 62.50 ml small parsley sprigs; 750.00 ml steamed white rice

by Amira Georgy Last updated on 12/04/2024

Combining two iconic flavours in one sticky-sweet delicious glazed chicken dinner, this cola-braised apricot chicken recipe is a twist on a classic that is bound to become a new family favourite.

What goes into our cola-braised apricot chicken recipe

While I use chicken thigh fillets, you can also use chicken thigh cutlets with the skin on, or chicken drumsticks to create this winning chicken dinner. The cola in this recipe brings its caramel-like flavour to this much-loved dish. And, when the cola and juice from the canned apricots reduce in the pan, they create a luscious, sweet and sticky glaze that complements the chicken perfectly.

Cola-braised apricot chicken

How to serve cola-braised apricot chicken

If you’d like to up the vegetables in this apricot chicken dish, you can add frozen peas or green peas to the recipe (during the last 5 minutes of cooking).

I’ve served this recipe with steamed white rice, but you could also serve it on mashed potatoes, pasta or couscous – depending on what you have in your pantry.

If you love a retro-classic recipe like apricot chicken, you might like our collection of nostalgic dinners, too.

- Amira Georgy

Ingredients

1 tbsp olive oil
8 chicken thigh fillets, trimmed
825g can apricot halves in juice
1 large brown onion, cut into thin wedges
3 garlic cloves, crushed
45g sachet French onion soup mix
1 cup cola
1/4 cup small continental parsley sprigs
3 cups steamed white rice

Method

Step 1

Heat oil in a large deep frying pan over medium-high heat. Cook chicken, in 2 batches, for 4 minutes each side or until browned. Transfer to a heatproof plate.
Step 2

Meanwhile, drain canned apricot, reserving juice
Step 3

Cook onion in same pan over medium-high heat, stirring occasionally, for 2-3 minutes or until starting to brown. Add garlic and cook, stirring, for 30 seconds or until fragrant. Stir in soup mix, reserved juice and cola, then bring to a simmer.
Step 4

Return chicken to pan with any resting juices. Reduce heat to medium and cook, uncovered, turning occasionally, for 30 minutes or until chicken is tender and sauce has reduced and thickened. Season. Stir in reserved apricots and sprinkle with parsley. Serve with rice.

Recipe Notes

from Australia’s Best Recipes team

Can you make this recipe ahead of time?

You could easily make this dish 2 days ahead. Cool the dish until it stops steaming and then store it in an airtight container in the fridge. Reheat it in a large frying pan over medium heat, stirring occasionally until well heated through.

Can you freeze this apricot chicken recipe?

This dish is also freezer-friendly. Store it in an airtight container or a snaplock bag in the freezer for up to 3 months. Thaw overnight in the fridge and reheat as per instructions above. If the glaze has gone runny, then make a cornflour slurry (2 tsp cornflour mixed with 1 tbsp cold water) and add it to the pan once reheated. Return to a simmer, stirring, then remove from heat.