Friday was wet and windy so I thought it a good idea to cook beef goulash in the slow cooker for dinner. The last time that I did this, I wrote1 about the barbecue mat, musing that next time I will add some string (or similar) to the mat to facilitate pulling it out of the cooker; if I put string on opposite sides then maybe I'll be able to pull the mat out with the vegetables still on it, making it even easier to decant them into a dish. I remembered to add the strings to the mat before placing the mat in the slow cooker. The idea worked very well!
In some novel that I read a month or so ago (I don't remember which), I read about someone cooking apricot chicken. This sounded interesting so I searched for a recipe and found this one that requires 1 cup apricot preserves, 1 cup French dressing, 1 (1 ounce) package dry onion soup mix and 12 chicken thighs. This is an American recipe: I presume that 'apricot preserves' are what I call apricot jam. I don't know what 'French dressing' is so I used 1000 island sauce, and my onion soup powder comes in a big container, so I used a teaspoon full. I didn't have any chicken thighs but I did have drumsticks. The name of the game is adaptation. Skinless thighs would have been better than drumsticks with skins, as most of the apricot flavour was stuck to the skin instead of transferring to the meat. Possibly I used too much jam, as the few pieces that had flavour had too much flavour.
Somehow I doubt that I will be repeating this dish.
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