4 chicken breast
4 handfuls rice
1 jar marmalade or lime jelly or apricot jam
1 bag dry french onion soup
1 packet of french onion soup
- Make up the onion soup in a jug with the boiling water - not to the packet instructions but to a thicker consistency by using less water - so it is thick and brothy rather than thin and soupy.
- Alternatively, make up a quick French onion soup by slicing a medium-sized onion and a clove of garlic. Then toss the chopped onion in a bowl with 1 1/2 tbsp of flour and gently fry with a knob of butter and a swish of olive oil until cooked through and starting to caramelise, stirring all the time.
- Keep 1/3 aside and blend the rest with veg stock, add a bit at a time until it's a thick brothy consistency.
- Add the 1/3 kept aside, bring back to the boil and simmer for 5 mins. Season.
- Place chicken portions in ovenproof dish (skin on or off) and pour over the onion soup. The chicken should not be completely submerged.
- Place 1 tsp of marmalade/lime jelly/apricot jam (whatever you have or prefer) on top of each portion - smooth it around a bit but heap most in the middle of each piece.
- Cook for about 25-35 mins at 180C till chicken is cooked through.
- If you have a fan-assisted oven, check halfway through that the sauce isn't getting too dry. Add water and stir if it is.
- Cover with foil/lid if it needs a bit longer to stop the marmalade burning.
- Serve with rice and steamed green beans.
Makes a very good dinner party meal if you pretty it up a bit and serve with wild/red camargue rice shaped in a ramekin and steamed asparagus.