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Sample Recipe from Lazy Cook in the Kitchen
Chicken with Apricots and Almonds - to serve 6-8
450g (1lb) cooked chicken - break into
mouth-sized pieces
250g (8oz) mushrooms - wipe and slice
100g (4oz) dried apricots - cut into strips
a good sprinking of dried tarragon
1 x 295g tin Campbells condensed mushroom soup
150ml (1/4 pint) white wine
150ml (1/4 pint) single cream
50g (2oz) flaked almonds - browned
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Set oven at gas 6 / 450F / 220C / Aga roasting oven
Layer the chicken, mushrooms and apricots into a shallow ovenproof
dish and add the tarragon. Put the soup, wine and cream into a pan
and stir until boiling then pour it over the chicken ingredients.
Scatter flaked almonds on top and bake, uncovered, in a pre-set
oven for 20-30 minutes or until hot and bubbling.
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 Lazy
Cook tips - prepare it in advance and store, covered, in a
fridge or cold larder and reheat to serve. I serve boiled rice and mixed
vegetables with this recipe. It is an excellent recipe if catering for
lots of people, I have made it in vast quantities to serve at fund-raising
suppers, assembled in huge casseroles and preserving pans. For such occasions
use whole cooked chickens. The recipe can also be prepared using cooked
turkey.
More of Mo Smith's Lazy Cook recipes can be found on the BBC
Gloucestershire web site
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