Reviewed: Jan. 27, 2010

I had some leftover apricot nectar to use up, so that's what led me to this recipe. I used drumsticks and found it to be one of the best chicken dishes I've ever eaten. And it couldn't be much easier. The sauce is wonderful over rice. I will make this for a dinner party with boneless thighs for less mess.

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Reviewer:

Ann

Reviewed: Nov. 18, 2009

Fantastic 5 min prep meal. Some of the recipes I find on this site say 10 min prep, but that is only true if you already have all the ingredients prepared i.e. chopping is done. In this case 5 min is the truth. Meal is very tasty and fantastic if you're busy.

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Reviewer:

behraster

Reviewed: Nov. 10, 2009

This chicken didn't have much flavor, I don't know if it needed to marinate or what. We will try this again with peaches.

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Reviewer:

Ashvoice

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Pueblo, Colorado, USA

Reviewed: Aug. 26, 2009

I used 9 skinless chicken thighs, one pack of onion mix and one teaspoon of goya adobo without pepper and two cans of apricot nectar. Instead of baking, I pressure cooked this combo for 8 minutes and cooled at once. It came out way more juicier than when I've baked it. I think next time I will add about a half teaspoon more of adobo to add just a little more salt flavor. So if you are in a pinch for time and don't have an hour of baking time...pressure cook this baby!

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Reviewer:

Valerie H

Reviewed: Mar. 8, 2009

Great recipe! An eaiser version would be to use boneless, skinless chicken thighs (more moist), catalina dressing, onion soup mix and one can of apricots in light syrup (drained). Mix everything together and bake for 2 hours (stirring every so often). super tasty and its makes a nice sauce. Great served over rice.

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Reviewer:

Doreen

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 24, 2009

This was delicious! I used chicken breats instead of thighs.

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Reviewer:

sam553

Cooking Level: Beginning

Home Town: Spokane, Washington, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Aug. 13, 2008

We ate it, but it wasn't great. Won't make again.

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Reviewer:

COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

Reviewed: Jun. 15, 2008

The most amazing chicken dish ever. I serve it over rice.

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Reviewer:

FunkyApples

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 12, 2008

There is really nothing redeeming about this recipe except that it is easy. I think it's better to use fresh onions and herbs than to use onion soup mix. The canned fruit adds nothng. If one must use the canned fruit, at least add some spice to it.

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Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

Reviewed: Apr. 6, 2008

This is a great recipe for a potluck or buffet style party. As others, I made a few minor changes to make it more in line with my style. I salted the chicken, dredged it in flour, and pan fried it in about 2 tbl of oil. I also added 2 tsp of Red Curry Paste to the oil to add a spicy flare to the chicken. Once the chicken was brown, I moved it to the oven to finish cooking and hold. I made the sauce as directed but doubled the Apricot nectar and simmered. About 30 minutes before serving, I combined the chicken with the sauce and simmered. You may want to hold off putting the apricot halves into the sauce until this step. My thanks to the original author of this recipe for posting this wonderful recipe. It is very simple and easily accommodating to your own style.

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