Cyw Iâr Bricyll (Apricot Chicken) is a classic Cymric (Welsh) chicken dish, originating in Patagonia that uses apricots to produce a rich sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of Apricot Chicken.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
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 each of sage, dried bay leaf and basil
butter for frying
salt and freshly-ground black pepper, to taste
12 ripe apricots
1 tbsp water
1 tbsp sugar
1 dessert spoon cornflour [cornstarch] (mixed to a smooth slurry 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 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.
)
Click on the image, above to submit to Pinterest.
