Apricot and Bergamot Chicken is a modern British recipe for a classic dish of chicken served with a rich apricot and bergamot sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot and Bergamot Chicken.
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Ingredients:
2 pieces of chicken meat per person (8 in all)
2 carrots, thinly sliced
1 onion, thinly sliced
500ml vegetable stock
300ml cream
1 dessert spoon bergamot (bee balm) leaves, finely chopped
2 dried bay leaves, crumbled
1 dessert spoon basil, shredded
butter for frying
salt and freshly-ground black pepper, to taste
12 ripe apricots
1 tbsp water
1 tbsp sugar
1 dessert spoon cornflour (mixed with 2 tbsp water)
Method:
Melt the butter in a pan and when hot add the meat and season. Fry until the chicken has browned then add the vegetables, the stock and the cream. Bring to a simmer then stir in the bergamot leaves, bayleaves and basil leaves. Cover the pan and cook for 90 minutes.
About 30 minutes before the meat is ready add the apricots (stoned and halved), water and sugar to a saucepan. Cook on low heat, stirring constantly. After about 10 minutes add the cornflour slurry and cook for a further 15 minutes. At this point mash the apricots.
When ready to serve spoon the apricots onto a plate and place the chicken on top. Serve with plain rice.
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