Season the flour with Salt and Pepper.
Coat the Chicken Thighs in the Flour.
Heat a heavy based pan with a dash of Olive Oil.
Brown whole Chicken pieces slightly on each side.
Add the Onion, Carrots, and Potato and cook for a few minutes, the add in the Garlic
Sprinkle in the French Onion Soup sachet over the veg and mix through. Add Apricot halves and Cream. Then add back in the Chicken pieces.
Whilst this is cooking, heat Rice according to packet instructions
Cook for 15 minutes until sauce has reduced and thickened, the Chicken is cooked through, and the Carrots and Potato are soft when you poke with a knife.
Serve with the Rice