Sunday, April 10, 2011
From: This recipe has been passed down from my grandmother, to my mother, to me. It's tried, true, and yummy!
1.5 to 2 lbs of chicken - any cut will do, bone in or boneless and skinless... makes no difference so pick your favorite or whatever's on sale
1 package of onion soup or onion dip mix
4 oz French dressing
4 oz apricot preserves
Clean and trim the chicken if necessary. Lay the raw pieces in the bottom of a 9x13 baking pan. In a 2 cup measuring cup put 4 oz of French dressing. Add apricot preserves until you have 8 oz of total marinade. Add the packet of onion soup/dip mix. Mix well with a small spatula. Pour over the chicken. I like to then move the chicken around so it's completely coated.Then bake it at 350° F for an hour.
(With a slower cooker:) Clean and trim the chicken if necessary. Lay the raw pieces in the bottom of the cooker. Mix 4 oz of French dressing, 4 oz of apricot preserves and a packet of onion soup/dip mix. Mix well with a small spatula. Pour over the chicken. Add enough water to the pot so that about 1/4 of an inch covers the bottom..Then cook on high for 3 or 4 hours.
I like to serve it over Costa Rican rice, as shown in the picture.