1 chicken (2 lbs.)
Butter
1 tsp. salt
1/4 tsp. black pepper
3/4 c. broth
1 leek
1 can apricots (approx. 425 g.)
1 c. creme fraiche

Cut the chicken into 8 pieces. Brown chicken in skillet with butter. Put the pieces in a pot, add salt, pepper and broth. Let simmer for 20 minutes. Shred the leek. Fry it in butter, drain the apricots. Add the onion, apricots and creme fraiche. Stir. Let it boil 5 minutes. Serve with rice and vegetables.