Ingredients 2 tblspns olive oil 8 chicken thigh fillets 1 leek trimmed and sliced 1 tspn crushed garlic 1/2 cup chicken stock 200g Apricot Chutney 10 diced apricots 2 tblspns sour cream chopped parsley Instructions Heat the olive oil in a lidded frying pan and brown the chicken Add leek and garlic then cook for

Ingredients 1/4 cup sugar 1 1/2 cups water 125ml Tasmanian Gourmet Sauce’s Raspberry Sauce 125ml Tasmanian Gourmet Sauce’s Loganberry Sauce Juice of 1/2 a lemon Instructions Place sugar and water in a saucepan and bring to the boil, stirring until sugar dissolves Simmer for 2 minutes then remove to a bowl to cool Pour the