Sunday, April 10, 2011

Apricot Chicken


From: This recipe has been passed down from my grandmother, to my mother, to me.  It's tried, true, and yummy!

Ingredients:

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

How to: 

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.

Side notes:

I like to serve it over Costa Rican rice, as shown in the picture.

No comments:

Post a Comment