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Baked Apricot Chicken
SUBMITTED BY:
SHANG
PHOTO BY:
Kimberly Harvey
"Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired."
RECIPE RATING:
Read Reviews
(104)
Review/Rate This Recipe
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
12 chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the jam, dressing and soup mix. Mix together.
Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
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REVIEWS
Reviewed on Feb. 28, 2007 by Shannon
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Shannon
Feb. 28, 2007
Great recipe, especially if you don't have all the ingredients. I "improvised" and it turned out great. My husband wanted more! Here's what I did: A cup of apricot preserves, a cup of Italian dressing, and in place of the onion soup mix, I made my own. I used 1 tbsp onion flakes, 1 tbsp meat tenderizer seasoning, 1/4 cup of chicken broth, a pinch of pepper, and a pinch of sugar. I combined all the ingredients and poured it over my chicken pieces and dropped small spoonfuls of butter over the chicken to help brown the meat. I cooked it for 50 minutes. During cooking, I also spooned the marinade over the chicken a few times. Very easy, very simple. Just make sure you TASTE the marianade before using it. If it doesn't taste good before you put it on the chicken, it won't taste good after either. Get the sauce to your liking.
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19 users found this review helpful
Great recipe, especially if you don't have all the ingredients. I "improvised" and it turned...
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Reviewed on Feb. 5, 2006 by
SCARLETT74
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SCARLETT74
Feb. 5, 2006
What a great recipe! Incredibly easy to make and very tasty. My husband and friends loved it. I scaled the recipe to 4 servings and used 4 skinless chicken breasts instead of thighs. I also marinated the chicken breasts in the apricot mixture for an hour before baking and then served them over brown rice. I will absolutely make this recipe again-- it is delicious!
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8 users found this review helpful
What a great recipe! Incredibly easy to make and very tasty. My husband and friends loved...
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Reviewed on Mar. 29, 2003 by ANNIE222
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ANNIE222
Mar. 29, 2003
I have made this recipe for years, only I have always used Italian dressing in place of French dressing. I will have to try French dressing for a change. In recent years (now that we are more fat conscious)I always use the apricot jam, mixed with a package of dry Good Seasons Italian Dressing Mix and 1/4 vinegar (skip the oil). This is a recipe I fall back on all the time.
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8 users found this review helpful
I have made this recipe for years, only I have always used Italian dressing in place of French...
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Reviewed on Dec. 25, 2003 by
ZIPORAHS
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ZIPORAHS
Dec. 25, 2003
I have made this recipe for many years using Wishbone Red Russian dressing (not as sweet as french dressing) using chicken thighs. I found the breast meat too dry. This recipe is always requested for "potluck dinners". Yesterday, I did not want to use the oven, so I made it on top of the stove and it was just as good as oven baked. I did the same as if I was going to bake it. Placed the chicken thighs in one layer in a large skillet, added ingredients and simmered for 45 minutes. Excellent!!
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6 users found this review helpful
I have made this recipe for many years using Wishbone Red Russian dressing (not as sweet as...
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Reviewed on Feb. 6, 2007 by
KELED2002
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KELED2002
Feb. 6, 2007
Love this recipe. We live in Florida and use our grill alot I grill the thighs over indirect heat and bast the last 30 mins. or so with the sauce. the boil the leftover suace for dipping and the rice.....
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5 users found this review helpful
Love this recipe. We live in Florida and use our grill alot I grill the thighs over indirect...
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Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
We loved this recipe! The chicken came out moist and tender with a wonderful fruity tangy flavor. I was worried that it would be too sweet, but it added a subtle earthy richness to the chicken instead.This is a keeper! Thanks Jeanne.
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5 users found this review helpful
We loved this recipe! The chicken came out moist and tender with a wonderful fruity tangy...
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Reviewed on Oct. 10, 2005 by Stacey
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Stacey
Oct. 10, 2005
Very easy recipe that included only a few items that I had on hand. I made the recipe with thighs and breasts and they turned out great. The extra sauce made a great dipping auce for the chicken. I added a salad and mashed potatoes to complete the meal.
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4 users found this review helpful
Very easy recipe that included only a few items that I had on hand. I made the recipe with...
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Reviewed on Feb. 21, 2006 by
JOY
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JOY
Feb. 21, 2006
Excellent dish! Fixed rice as a side & put some sauce on top. I used 6 chicken breast with bones. I removed skin & pierced chicken with fork & let sauce marinate for 2 hrs before baking. I did not add the onion soup mix, but added seasoning salt. I covered with foil when I baked it. Everyone loved it!
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3 users found this review helpful
Excellent dish! Fixed rice as a side & put some sauce on top. I used 6 chicken breast with...
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Reviewed on Nov. 13, 2005 by CRYSTALSHOE
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CRYSTALSHOE
Nov. 13, 2005
This was good and easy. I used Russian as some reviews mention. I did a test of the sauce with french and russian, but preferred russian.
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3 users found this review helpful
This was good and easy. I used Russian as some reviews mention. I did a test of the sauce...
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Reviewed on Aug. 30, 2003 by MYMOMJEAN
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MYMOMJEAN
Aug. 30, 2003
Love to serve this with steamed rice and stir fryed vegetables.Easy to do great flavors.
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3 users found this review helpful
Love to serve this with steamed rice and stir fryed vegetables.Easy to do great flavors.
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