Apricot Chicken

3 Apr

apricot chickenThis has become one of my trademark recipes, though I can hardly claim to have invented it. I think the first time we ever ate it was at the home of Paul and Sharon Levine — either before their kids were born or when the eldest was a baby, so we know it’s many moons ago! Then I found a recipe in Real Good Cookin’ Y’All, a cookbook put together by the Houston chapter of the National Council of Jewish Women, where my mother was a member. I have adapted this recipe from that one.

My kids love it, and so I usually make it when they are visiting, often for a holiday or special occasion. I made it last week for the first Passover seder. The recipe calls for Wishbone Russian dressing, which is not the mayonnaise-based Russian dressing, but is oil-and-vinegar based and dark red. If you can’t find it, or prefer to use a low-fat dressing, you can use any red French dressing. This recipe works fine with low-fat dressing and reduced-sugar apricot jam. If you have a big container of onion soup base, rather than packets, use enough of the dry mix to make 4 cups of soup.

If you want to make only one chicken, make all the sauce and use half of it; save the rest in the refrigerator for another time.

Ingredients:

2 frying/broiling chickens, cut in 8 pieces
1 package dry onion soup mix
12 oz. apricot jam (¾ of a 1-lb. jar)
1 bottle (8 oz.) Wishbone Russian dressing
⅔ cup water
½ tsp. garlic powder

Preheat oven to 325 degrees, or 300 degrees for a convection oven.

Directions:

Combine all the ingredients except the chicken pieces. Place the chicken pieces in a single layer in a baking dish, skin side down. Pour the sauce over; use a spoon to make sure all the pieces are totally coated with the sauce. Bake for 40 minutes, then turn the chicken pieces over and baste with the sauce. Continue baking another 45 minutes to an hour, basting every 20 minutes, until the skin is nicely browned.

Serves 8 to 10

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One Response to “Apricot Chicken”

  1. Doris Schey April 4, 2013 at 9:09 pm #

    I love this recipe Bobbie! I’m glad you put it on your blog. It’s been a long time since I made it and I forgot how good the chicken tasted. It’s time to make it again.

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