Chicken And Apricot Casserole

• 12 None chicken drumsticks
• 2 tbsp oil
• 1 cup Chinese cooking wine
• 2 cups chicken stock
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 2/3 cup dried apricots, coarsely chopped
• 3/4 cup tamarind puree
• 1 bunch bok choy, trimmed, quartered and steamed
• None None Steamed white rice, to serve

1. Preheat the oven to 400u0b0F. Season chicken with salt and pepper.
2. Heat 1 tbsp of the oil in a large ovenproof skillet on high heat. Brown chicken, in two batches, 4-5 mins each batch. Remove from pan. Add wine to pan; cook, stirring, 1-2 mins.
3. Return all chicken to pan. Add stock, onion and garlic. Bring to a boil. Cover.
4. Bake 25 mins. Stir in apricots and tamarind puree. Bake, uncovered, a further 8-10 mins, until lightly golden on top. Serve with bok choy and steamed white rice.

chicken, oil, chinese cooking wine, chicken stock, onion, garlic, dried apricots, tamarind puree, bok choy, white rice

Taken from recipes-plus.com/api/v2.0/recipes/29827 (may not work)