Aunt Nenette’s Easy Apricot Chicken

From My Family’s Kitchen

Some recipes stay with us because of the people who shared them.

With this series, I’m opening my family’s kitchen to you: recipes from people dear to my heart, along with the stories that make them worth keeping. And I’m beginning with my aunt Nenette, a wonderful cook whose kindness, cheerful nature, and unconditional love I remember with so much affection.

Christmas in Corsica

My aunt Nenette, whose recipe, and cheerful spirit, I’m happy to share with you.

In 2020, I spent Christmas in Corsica, where my dad was born and where much of my family still lives. Living in the United States means I don’t see them as often as I would like, so spending the holidays there was a particular joy.

It was during Covid, and we weren’t going out much. But that gave me more time with my aunt Nenette, and, naturally, plenty of time in the kitchen.

The daily question was what we would prepare for lunch or dinner. With family and friends around, the table was often full. Nenette was never short of ideas, and whatever she made was delicious.

One day, she suggested doing something quick and easy.

“Apricot chicken,” she said.

Three ingredients—and a little doubt

When I asked what we needed, her answer was wonderfully brief: chicken, onion soup mix, and a can of apricots in syrup.

That was it.

I admit I was a little skeptical. Could something so simple really be that good? Nenette clearly had more confidence in her recipe than I did.

The preparation took just a few minutes. Into the oven it went, and about twenty minutes later we added the apricots.

When it was ready, I couldn’t wait to taste it. It was delicious—and my aunt laughed at my surprise. She had noticed the doubt on my face earlier.

We served it with simple rice and enjoyed another lovely meal together.

A recipe to remember her by

Less than a month after I left Corsica, Nenette passed away. I miss her dearly. She had a positive way of embracing life, whatever it brought, and a generosity that went far beyond her cooking.

I first shared this recipe in her honor. Bringing it into this family collection feels like another way to keep passing on something she gave me.

When you prepare her apricot chicken, spare a warm thought for Nenette. I hope it brings a little of her cheerful spirit to your table.

From My Family’s Kitchen is a collection of recipes from people dear to me, my aunt, my Grandma, my Mom, my Dad, and others who have left their mark on the way I cook and gather. Each dish comes with a little of their story.

Nenette’s Apricot Chicken

A wonderfully simple dish made with just three ingredients. Serve with plain rice to enjoy the sweet and savory sauce.

Serves: 4

Preparation: 5 minutes

Cooking: approximately 50–60 minutes

Ingredients

• 4–6 bone-in chicken thighs, about 2 lb / 900 g

• 1 packet dry onion soup mix

• 1 can apricot halves in syrup, about 15 oz / 425 g, with the syrup reserved

Method

1. Preheat the oven to 375°F / 190°C.

2. Arrange the chicken in a baking dish large enough to hold the pieces in a single layer.

3. Prepare the sauce. Stir the onion soup mix into the reserved apricot syrup and pour it around the chicken.

4. Bake for 20 minutes, then arrange the apricot halves around the chicken and spoon a little sauce over everything.

5. Return to the oven for another 30–40 minutes, until the chicken is cooked through and reaches 165°F / 74°C in the thickest part, away from the bone. If it browns too quickly, cover loosely with foil.

6. Serve with plain rice, spooning the apricots and sauce alongside the chicken.

The onion soup mix provides the seasoning, so taste the sauce before adding any extra salt.

Shared in loving memory of my aunt Nenette.