200 g [7 oz] dried apricots
2 tablespoons butter
2 chickens à ca. 620 g [1,35 lb], in serving pieces
1 chopped onion
2 tablespoons flour
5 dl [1,1 pt] water
salt and pepper
1 bouquet garni
1 stalk parsley
 Let the apricots soak overnight. Let them drain off.
 Brown the chicken pieces in the butter and oil in a frying pan until golden. Place them in an ovenproof mould.
 Let the onions cook in the fat remaining in the pan. Add flour and allow to zimmer a further 2 minutes while stirring. Add approximately 5 dl / 1,1 pt of water and bring to a boil while continuing to stir.
 Add the apricots, salt and pepper and the bouquet garni. Pour it all over the chicken in the mould. Cover with a lid or aluminium foil and bake in the oven (180° C / 355° F) for 45 minutes.
 Remove the bouquet garni before serving and sprinkle with a little parsley.