1 (3 pound) chicken (or chicken pieces)
1/3 cup oil
1 envelope French onion soup mix
1/4 cup flour
1 1/2 cups water
15 ounces apricot nectar (3 small cans)
2 chicken bouillon cubes
Salt and pepper
1/2 cup sour cream
Cut chicken into serving size pieces.
Heat oil in pan. Add chicken pieces. Cook, turning occasionally, until chicken is well browned on all sides.
Remove chicken and reserve pan drippings.
Place chicken in ovenproof dish.
Add dry French onion soup mix and flour to pan. Stir until flour is golden brown. Remove pan from heat.
Add water, apricot nectar, crumbled bouillon cubes, salt and pepper. Mix until smooth.
Return to heat and stir until sauce boils and thickens.
Stir in sour cream. Pour sauce over chicken.
Bake, covered, in moderate oven for 45 to 55 minutes or until chicken is tender.
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