This is very similar to my mother's recipe. The only thing different is that we use chicken drummettes (small drumsticks). We buy about 4 packages, lay them top to end in a 9 x 13 pan, and bake the heck out of them until they are almost candied. (Usually an hour, turn them over, and then another hour). They are so good this way and irresistable to little kids. I've also used Russian or Catalina dressing, both come out great that way. I prefer to use apricot jam over preserves. If for some reason yours comes out too runny, which happened to another reviewer, than either you used too much dressing (I normally use 2 regular sizes bottles of dressing), or have not cooked it long enough.
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